Photo: Elle Hughes
Crab & pea risotto with basil
12 ingredients
5 min + 20 min
Serves 2
openrecipes
Spring flavours are in abundance in this fresh but satisfying midweek supper
Estimated Nutrition (whole recipe, rough)
615
Calories
8g
Protein
39g
Fat
62g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- butter
- olive oil
- 1 small onion , finely chopped
- 150g risotto rice
- 1 garlic clove , crushed
- ½ red chilli , finely chopped, or a pinch dried chilli flakes
- 700ml vegetable stock , at a simmer
- 75g petits pois
- 2 tbsp mascarpone (optional)
- 1 lemon , zested and cut into wedges
- 1 x 100g pot white crabmeat
- handful basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes