Crab and champagne risotto

Main Dish
2 servings
15 min
35 min
Very Easy


Number of serving: 2


  • 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.


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