Indulgent yet easy, this risotto is perfumed with golden saffron and has Cornish clotted cream and Cornish crab stirred through for a little seasonal indulgence.
Prep Time
40 min
Cuisine
Mediterranean
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, celery, crustacean)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely dice the onion[s]
Peel and finely chop (or grate) the garlic
2
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
3
Meanwhile, dissolve the vegetable stock cube[s] in 700ml [1.4L]boiledwater and add the saffron to infuse
Separate the white crab meat from the brown crab meat by forking the layer of white meat off and setting it aside
Tip: the white meat is the top layer and is pale in colour, while the brown meat is the darker layer at the bottom
4
Once the onion has softened, add the chopped garlic, arborio rice andchilli flakes (can't handle the heat? Go easy!) and cook for 1 min
Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed
Continue to add the stock a little at a time, stirring continuously for 25-30 min or until the stock has been absorbed and the rice is cooked
5
Meanwhile, 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
6
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 brown crab meat (save the white meat for later) and the clotted cream through the risotto
7
Wash, then dress the rocket salad with the lemon dressing
8
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