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Prep Time
40 min
Cuisine
Mediterranean
Impressive yet fabulously easy, this delicious crab risotto infused with golden saffron is irresistibly indulgent.
Prep Time
40 min
Cuisine
Mediterranean
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 766 kJ 182 kcal |
2103 kJ 500 kcal |
Fat of which saturates |
5.9 g 3.2 g |
16.2 g 8.8 g |
Carbohydrate of which sugars |
27.6 g 2.7 g |
75.7 g 7.5 g |
Fibre | 2 g | 5.4 g |
Protein | 6.2 g | 17 g |
Salt | 0.65 g | 1.78 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Peel and finely dice the brown onion[s]
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion and cook for 3 min or until softened but not coloured
Meanwhile, dissolve the veg stock mix in 600ml [1.2L] boiled water and add the saffron, then leave to infuse
Once the onion has softened, add the chopped garlic, arborio rice and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min, stirring to coat the grains in the oil
Add 1/3 of the saffron stock and stir continuously with a wooden spoon until it has been absorbed
Add the saffron stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked
While the rice is cooking, slice the lemon[s] in half
Add the juice of 1/2 [1] lemon to a large mixing bowl and add 2 tbsp [4 tbsp] olive oil
Season with a pinch of salt and pepper and whisk to combine – this is your lemon dressing
Cut the remaining lemon into wedges for serving
Once the risotto is ready, remove it from the heat and season with a pinch of salt
Tip: Your risotto should be porridge-like in consistency so if it is looking a little dry, add a splash of water
Stir the crab meat and the clotted cream through the risotto – this is your saffron, crab & clotted cream risotto
Wash, then dress the rocket with the lemon dressing – this is your dressed salad
Serve the saffron, crab & clotted cream risotto in bowls with the dressed salad and a lemon wedge to the side
Season generously with pepper and a drizzle of olive oil
Enjoy!