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Crab, broad bean and mint risotto
Serves 4 Starters and mains
Ingredients
- 250g podded broad beans
- 1 litre hot vegetable or light chicken stock
- 2tbsp extra virgin olive oil
- 1 leek, finely sliced
- 100g shallots, finely chopped
- 30g butter
- 300g Vialone Nano rice
- 100ml white wine
- 400g dark and light crab meat
- small bunch dill, finely chopped
- dash Pernod (optional)
- bunch small, young mint leaves
Method
Cook the broad beans in a large pan of salted water for 6-7 minutes, until just tender. Cool and peel off the dull outer skin.
Keep the stock hot in a saucepan over a gentle heat. Pour the oil into a large, flat sauté pan and add the leek and shallots. Cook for 5 minutes, until soft and translucent. Add the butter and rice. Stir and cook for a minute or so, until the rice is coated and shiny. Add the wine, and cook for 3-4 minutes until it has been absorbed. Add a ladle of stock and cook, stirring with a wooden spoon, until all the stock has been absorbed. Repeat until all the stock has been absorbed and the rice is creamy, but still has bite. Stir in the crab meat, broad beans and dill. Add the Pernod (if using), scatter over the mint, and serve.
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