Crab & Lemon Risotto

Name: Crab & Lemon Risotto
Yield: Makes 4 Servings
Ingredients: Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Unsalted butter, 1 tablespoon; Finely grated lemon zest and juice, from 2 lemons; Fresh lump crabmeat, ½ lb (250 g), picked over for shell fragments; Salt; Arborio rice, 2 cups (14 oz/440 g); Green (spring) onions, 2, white and pale green parts minced and dark green tops reserved; Olive oil, 2 tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Chicken broth or stock, 2 cups (16 fl oz/500 ml

Main course
Dinner

Method

Heat the broth

In a saucepan over medium-low heat, bring the broth, onion tops, and 2 cups (16 fl oz/500