Matt Moran's quick broad bean, crab and mint risotto

Name: Matt Moran's quick broad bean, crab and mint risotto
Yield: 4
Ingredients: 1.5L (6 cups) chicken stock; 40.00 ml olive oil, plus extra to serve; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 500g Arborio rice; 100g creme fraiche; 50g parmesan; 500g broad bean; 50g unsalted butter; 500g picked crab meat; Finely grated zest and juice of 1 lemon; 1/2 bunch chives, finely chopped; Micro mint, to serve

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Sep 13, 2016

Using seasonal produce, Matt Moran takes us on a trip through Italy with this quick and easy seafood risotto.

1.5L (6 cups) chicken stock
2 tbs olive oil, plus extra to serve
1 onion, finely chopped
3 garlic cloves, finely chopped
500g Arborio rice
100g creme fraiche
2/3 cup (50g) finely grated parmesan, plus extra to serve
3 1/3 cups (500g) frozen broad beans, blanched, refreshed, podded
50g unsalted butter
500g picked crab meat
Finely grated zest and juice of 1 lemon
1/2 bunch chives, finely chopped
Micro mint, to serve

Method

1.

Place stock in a pan over high heat, bring to the boil then reduce heat to low and keep warm. Heat oil in a heavy-based saucepan over medium heat.
2.

Cook onion and garlic stirring, for 3-4 minutes until softened. Add rice and stir for 2 minutes to coat.
3.

Add hot stock, one ladle at a time, stirring constantly and allowing the stock to be absorbed before adding the next, until all stock has been used and rice is al dente (this will take about 20 minutes).
4.

Remove from heat and stir through creme fraiche, parmesan, broad beans, butter and crab meat. Stir gently for 2 minutes or until the crab is cooked through. Add lemon zest and juice. Season.
5.

Serve risotto topped with chives, mint, extra parmesan and a drizzle of oil