Monday, 2 October 2017

chilli & lemon crab risotto.


Mixing light, lemony flavours and delicate crab with hearty risotto and a kick of red chilli. Really easy to rustle up from cupboard and freezer essentials, this crab risotto recipe features a few of the range from the Very Lazy lot. With an ethos of fuss free cooking, the likes of chopped red chillies, garlic paste and preserved ginger are just a few of their popular staple ingredients. In this recipe, it's all about the finely chopped red chillies (no sore eyes) and pungent garlic pasta to create this flavoursome (and super simple) seafood risotto dish.



Shopping list.
♥ One white onion, peeled and sliced
♥ A knob of butter
♥ Two tsp Very Lazy garlic paste
♥ 150g arborio or carnaroli risotto rice

♥ Vegetable stock cube, dissolved in 200ml water
♥ 100g frozen peas
♥ 150g dressed crab (white and brown meat is fine)
♥ Two tsp Very Lazy chopped red chillies 

♥ Juice of half a lemon
♥ Salt and pepper to season
♥ Fresh mint and lemon to serve (optional)



Step one. Begin by softening the onion with a little butter on a low heat. After ten minutes, add in the risotto rice and lightly toast. After 1-2 minutes, add in a little vegetable stock.

Step two. Add in the garlic paste to the pan and continue to cook the risotto, adding stock as it soaks up.

Step three. Continue to cook the risotto, adding in the frozen peas and allowing to thaw for five minutes. The risotto is cooked when the rice has softened.

Step four. Lastly stir through the crab, lemon juice and season to taste. Garnish with fresh mint and a wedge of lemon.

Super simple, eh? You can easily keep a tin of crab in the cupboard along with your rice, garlic, chilli and stock. Then frozen peas in your trusty freezer. 

What are your go-to recipes with cupboard essentials? Have you tried the Very Lazy range?

If you liked this, you might like my very lazy fragrant king prawn curry.


In collaboration with Very Lazy

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