1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
50g rocket
160g arborio rice
0.5 tsp chilli flakes
100g white and brown Orkney crab meat<span class="strong">†</span>
vegetable stock mix sachet (11g)
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
*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.
Ingredients contain
1 lemon
lemon
1 brown onion
brown onion
1 pinch of saffron
saffron (100%)
1 garlic clove
garlic
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
50g rocket
wild rocket
160g arborio rice
Arborio rice
0.5 tsp chilli flakes
chillies
100g white and brown Orkney crab meat
white crab meat (50%) (crustacean), Brown crab meat (50%) (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 brownonion[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 veg stock mix in 600ml [1.2L]boiledwater and add the saffron, then leave to infuse
4
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 saffronstock 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
5
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 remaininglemon 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 crab meat and the clotted cream through the risotto – this is your saffron, crab & clotted cream risotto
7
Wash, then dress the rocket with the lemon dressing – this is your dressed salad
8
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