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Lemon Basil Crab Risotto Recipe by Colin Feltham is a document available to read on EtoBox.

This recipe makes pea and crab risotto that serves 4 people. It involves sautéing shallots in olive oil and butter, then adding arborio rice and gradually adding stock while stirring constantly for about 15 minutes. Peas and lemon zest and juice are added at the end along with Parmesan. The risotto is topped with crabmeat and basil to serve.

Author

Colin Feltham

Language

EN