Crab risotto
Ingredients
- 1l hot vegetable or fish stock
- 25g unsalted butter, plus an extra knob
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 175g risotto rice
- zest 1 lemon, juice of 1/2, the other 1/2 cut into wedges to serve
- 140g frozen peas
- 170g can crabmeat chunks, drained
- 1 tbsp finely snipped chives
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