• 350g arborio rice
  • 300g cooked brown crab meat
  • 2 tablespoons rapeseed oil
  • 2 shallots peeled and diced
  • 1 garlic clove peeled and crushed
  • 800ml fish or vegetable stock (simmering in a pot)
  • 100ml white wine.
  • Zest and juice of 1 lemon.
  • 200g cooked peas
  • 2 large handfuls of baby spinach
  • 1 tablespoon chopped parsley
  • 50g butter
  • 75g grated Parmesan


  1. Heat a pot over a medium heat, add rapeseed oil, shallots and garlic, gently sauté for 3/4 minutes and do not brown.
  2. Add arborio rice and stir for 1 minute.
  3. Slowly add the hot stock ladle by ladle making sure each ladleful is absorbed before adding the next. This should take around 15/17 minutes.
  4. Season with sea salt and pepper.
  5. Add crab, peas, spinach, lemon, white wine, parsley and parmesan, stir for 2 minutes and add butter.
  6. Check the seasoning and add a little more stock if needed.
  7. Place in four warm serving dishes and garnish with rocket salad and grated Parmesan.