Recipe courtesy of Seafish.
Prep time: 5 minutes
Cooking time: 20-25 minutes
125g crab meat
2 fillets smoked trout or other smoked fish
3 cups of stock - you can use fish, chicken or vegetable
170g Arborio rice
½ onion, diced
50g frozen peas
2 spring onions, sliced
1 tbsp olive oil
Zest and juice of 1 lemon
Heat the stock in a pan.
Dice the onion into small pieces and add to another pot with the oil and stir.
Then add the rice and stir everything together and cook gently for a further 2 minutes.
Then add the heated stock a cupful at a time, stirring constantly, wait until the stock is absorbed before adding more.
Once all the stock has been added and absorbed add the crab meat, peas and spring onions along with the lemon juice and zest, continue to cook for 1-2 minutes.
Optional: At this point the risotto can be enriched by adding butter and a spoonful of crème fraiche or yogurt, along with grated Parmesan.
To serve either stir the flaked smoked fish through the risotto or scatter on top along with a little chopped herb of your choice. Parsley, dill or basil would be our herbs of choice.