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.
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.
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.
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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