Main Italian

Crab and coconut risotto

Name: Crab and coconut risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 1 tablespoon olive oil; 40g unsalted butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 tablespoon finely sliced lemongrass; 2 teaspoons mild curry powder; 350g arborio risotto rice; 2L (8 cups) fish stock or chicken stock; 250g fresh crabmeat; 150ml coconut cream; 2 tablespoons chopped coriander, plus extra to garnish; Toasted shaved coconut, to serve; Lime wedges, to serve

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Risotto is a versatile meal which can be made with a wide variety of different ingredients. This crab and coconut version offers an exotic twist on the classic favourites.

1 tablespoon olive oil
40g unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 tablespoon finely sliced lemongrass
2 teaspoons mild curry powder
350g arborio risotto rice
2L (8 cups) fish stock or chicken stock
250g fresh crabmeat
150ml coconut cream
2 tablespoons chopped coriander, plus extra to garnish
Toasted shaved coconut, to serve
Lime wedges, to serve

Method

1.

Heat oil and half the butter in a large frypan over medium heat. Add onion and cook for 2-3 minutes, stirring until softened. Add garlic and lemongrass, cook for a further minute, then add curry powder and rice. Stir to coat rice in onion mixture, then slowly add stock, one ladleful at a time, stirring until all liquid is absorbed and rice is al dente (this should take 15-20 minutes). Remove pan from heat, then stir in crab, coconut cream and remaining butter. Cover and set aside for 5 minutes.
2.

Stir coriander through risotto and pile into bowls or coconut shells. Garnish with extra coriander and coconut shavings, and serve with lime wedges.