Crab, Leek & Truffle Risotto

A delicious dish from Paul Flynn and Lidl.

Ingredients


  • 2 pkts of deluxe crab meat (200g)
  • 1 pkt deluxe risotto carnaroli with truffle (330g)
  • 1 large knob of dairymanor butter (80g)
  • i leek, cut in half lengthways, wash and thinly slices (260g)
  • chunk of freshly grated deluxe parmesan (50g)
  • 1 glass of white wine (150mls)
  • 700 ml cuisina chicken stock, 1 cube will do
  • squeeze of lemon
  • a little primadonna olive oil
  • salt and pepper

Method

  1. Start by sweating your leek in 2/3 of the butter over a low heat, with the lid on the pot. After 4-5 minutes add your rice and give it a thorough stir.
  2. Next add the wine then turn up the heat, when the wine is absorbed add 2/3 of the stock and bring to a gentle simmer. Cook for 10 minutes left alone until the stock is nearly absorbed then start to add the remaining stock little by little.
  3. Cook for 7-8 minutes, the rice should have a tiny bit of bite to it. When you're sure it's ready, remove from the heat and whip in the remaining butter, crab and most of the parmesan.
  4. Season, add a squeeze of lemon and divide onto warm plates. Scatter the remaining parmesan followed by a little drizzle of olive oil and serve straight away.

Notes:

Calories approx. 578kcal
Protein 20.3g
Fat 28.8g
Carbohydrates 63.7g

 





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