Crab & Saffron Risotto
Clock Image
Prep: 10 mins
Cook: 35-40 mins
I tried to find the words to describe that distinct flavour of saffron. I couldn't. If you do, let me know. Fantastic seasonal Seafood & Eat It crab makes a subtly winning combo, I know that.
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Ingredients you'll need
Recipe Ingredients Image
  • 1 leek
  • 1 lemon
  • 1 red chilli
  • 1 vegetable stock cube
  • A pinch of saffron powder
  • A bag of risotto rice
  • A punnet of baby leaf spinach
  • A pot of white crab meat
From your kitchen
  • A splash of olive oil
  • Sea salt
  • Freshly ground pepper
  • 650ml hot water
You'll need
  • Chopping board
  • Knife
  • Grater or zester
  • Lemon juicer or fork
  • Pan
  • Wooden spoon
  • Measuring jug
  • Ladle (optional)
  • Colander
Step by step this way
  • 1.

    Fill the kettle and boil it. Trim the leek. Slice a cross shape into the top of it. Pull the leaves apart slightly so you can give it a good rinse inside. Shake it dry and thinly slice. Grate or pare the zest from the lemon. Juice it.

  • 2.

    Halve the chilli and scoop out the seeds and white bits. Finely chop it. Warm a splash of olive oil in a large pan. Add the leek. Season with salt and pepper. Cook over a medium heat for 5 mins till soft. Stir now and then.

  • 3.

    While the leek cooks, crumble the stock cube into a measuring jug. Add the saffron powder. Pour in 650ml hot water from the kettle. Stir till the stock cube dissolves.

  • 4.

    Add the chilli, lemon zest and rice to the leek. Stir till the grains are coated in oil. Add a ladleful of the hot stock. Cook over a medium heat, stirring occasionally, till the liquid has been absorbed.

  • 5.

    Repeat, adding the stock one ladleful at a time (or just pour in splashes straight from the jug) till the stock has been used up. The rice should be creamy and cooked through – this takes about 25-30 mins.

  • 6.

    Make sure the heat under the pan is turned to the lowest possible setting. Rinse the spinach leaves. Stir the spinach into the risotto till it wilts.

  • 7.

    Stir in two-thirds of the crab meat. Taste the risotto. Add a splash of the lemon juice and seasoning to taste. Divide the risotto between two warm plates. Top with the remaining crab meat. Serve straight away.

  • Tip

    No time for stirring?
    Cook up to the end of step 4, adding all the stock in one go. Simmer for 5 mins. Spoon into an ovenproof dish. Cover with a lid or foil. Bake for 30 mins at 180°C/Fan 160°C/Gas 4. Add the spinach and crabmeat and serve.

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