Crab and champagne risotto

Name: Crab and champagne risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: en
Ingredients: 150 g cooked white crab meat; 1 cup full of risotto rice; 1 glass of champagne; approximately 200ml veg or fish stock; 1 leek; 1 clove of garlic; 4 shallots; a handful of mushrooms; approximately 50 ml single cream; a handful of grated parmesan; salt and pepper; small knob ofbutter

Main Dish

2 servings

15 min

35 min

Very Easy

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Ingredients

Number of serving: 2

150 g cooked white crab meat

1 cup full of risotto rice

1 glass of champagne

approximately 200ml veg or fish stock

1 leek

1 clove of garlic

4 shallots

a handful of mushrooms

approximately 50 ml single cream

a handful of grated parmesan

salt and pepper

small knob ofbutter

Preparation

Peel and finely dice the shallots, garlic and leek. Heat the butter in a non stick pan and add the diced veg.
Finely chop the mushrooms and add those once the shallots/leek/garlic have softened.
Once the mushrooms have been cooking for about 5 minutes, add the rice and stir it through.
Alternate adding a splash of champagne and then stock into the pan. Keep adding liquid every 5 minutes or so as the rice soaks it up.
After 20 minutes or so the rice should be tender. Add the cooked crab meat and stir through the rice. Add the parmesan and a swirl of cream towards the end.
Season to taste and serve with a glass of champagne of course.

EEmma&Ross

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