Crab and leek risotto recipe

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  • Serves 4
  • 15 mins to prepare and 25 mins to cook
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Crab and leek risotto
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Customer recipe by Emma Smith
Added 49 months ago

Melt butter in a deep frying pan and cook the shallots and leek gently until they are soft. Add rice and stir for a minute to coat

add fish stock a ladle at a time, allowing the liquid to be absorbed before adding more.

add crab and stir

add mascarpone and parmesan, stir.

add cream, lemon and parsley and mix well. season to taste

should have consistency of a rice pudding. Finish off with some parmesan and extra lemon if required

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 20g unsalted butter
  • 1 large shallot, finely chopped
  • 1 leek, finely sliced
  • 160g Arborio risotto rice
  • 250ml Stock, using Knorr Fish stock pot
  • 1 dressed crab
  • 50g mascarpone cheese
  • 30g parmesan, grated
  • 4 tbsp whipped cream
  • 1/2 lemon, juice only
  • 1 tbsp flat leaf parsley, chopped
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