Crab, Lemon & Thyme Risotto | Abel & Cole
Crab, Lemon & Thyme Risotto
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Prep: 15 mins
Cook: 45 mins
Lemon and thyme are the perfect match for our hand-picked Cornish crab meat. Slowly stirred together with creamy risotto rice, it makes a dreamy summer dinner.
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494 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 celery stick
  • 2 courgettes
  • 1 vegetable stock cube
  • 1 lemon
  • A handful of thyme
  • 200g risotto rice
  • 100g white crab meat
From your kitchen
  • 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onion. Trim the dry ends off the celery and finely slice it. Trim and finely chop or coarsely grate the courgettes.

  • 2.

    Warm a medium pan over a medium-low heat for 2 mins, then add 2 tsp olive oil and the veg. Season with a pinch of salt and pepper. Pop a lid on the pan and sweat the veg for 10 mins, stirring once or twice, till the veg have started to soften.

  • 3.

    While the veg sweat, crumble the stock cube into a heatproof jug and stir in 800ml boiling water to dissolve it. Finely grate the zest from the lemon. Run your fingers down the thyme sprigs to pick off the leaves.

  • 4.

    Stir most of the lemon zest and thyme (keep a pinch of each back for garnishing) into the softened veg. Stir in the risotto rice. Cook and stir for 2 mins.

  • 5.

    Add a splash of vegetable stock, around 100-150ml, to the pan. Cook, stirring a few times, till all the stock has been absorbed. It should take around 25 mins. If it's cooking more quickly, turn the heat down a little.

  • 6.

    Flake in the crab meat and add the final splash of stock. Cook and stir for 5 mins till the stock has been absorbed and the rice is tender.

  • 7.

    Squeeze in the juice from half the lemon. Taste the risotto and add a pinch more salt and pepper if you think it needs it. Ladle the risotto into 2 warm bowls. Scatter over the last few thyme leaves and a pinch of lemon zest. Serve with wedges of the remaining lemon for squeezing.

  • 8.

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