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Pea and crab risotto with lemon and basil recipe

Pea and crab risotto with lemon and basil recipe

39 ratings

See method

  • Serves 4
  • 5mins to prepare and 25mins to cook
  • 515 calories / serving


  • 1 tbsp olive oil
  • 20g (3/4oz) butter
  • 3 shallots, finely chopped
  • 280g (9oz) arborio rice
  • 120ml (4fl oz) white wine
  • 900ml (11/2pt) hot chicken or vegetable stock
  • 300g (10oz) peas, fresh or defrosted if frozen
  • 1 lemon, zested and juiced
  • 50g (2oz) Parmesan, finely grated
  • 2 dressed crabs or 2 x 170g tins crabmeat, drained
  • handful basil, shredded, plus extra to garnish
Risotto rice can always be swapped for paella rice

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    6g 30%
  • Sugars

    3g 3%
  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 65.1g Protein 28.9g Fibre 4.9g


  1. In a deep pan, heat the oil and half the butter over a low heat. Add the shallots and cook for 5 minutes, until softened and translucent. Increase the heat and stir in the rice until well coated.
  2. Pour in the wine, stirring until all the liquid has been absorbed. Add a ladleful of hot stock and stir until almost completely absorbed. Repeat this process, adding the stock a ladle at a time, stirring constantly until all the stock has been used up (about 15 minutes). If it looks a little dry add a splash of hot water to loosen.
  3. Stir in the peas and cook for 2 minutes more, then remove from the heat and stir in the remaining butter, lemon zest and juice, Parmesan and half the crabmeat. Cover the pan for 5 minutes, to warm through.
  4. To serve, stir in the basil and divide the risotto between serving bowls. Top with the remaining crabmeat and extra basil.

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