Pea and Parsley Risotto with Crab and Feta
This pea and parsley risotto with crab and feta celebrates the start of the spring vegetable season. Creamy, colourful and delicious, it is sure to become a favourite!
Ingredients
For the risotto:
- 75g butter
- 200g risotto rice
- 150g petit pois
- 1 shallot, peeled and diced
- 1 bulb of garlic, halved
- 250ml chicken stock
- 50g mascarpone
- 100ml white wine
- 25g Parmesan, grated
For the parsley oil
- 1 bunch parsley
- 150ml extra virgin olive oil (or as much oil as you need for your desired consistency)
To garnish:
- Crab
- Feta cheese, broken into chunks
- Tarragon leaves
- Pea shoots
Method
Add 50g of butter to the pan and place over a medium heat.
When the butter has melted add the garlic, shallot and rice then add a splash of wine and ¾ of the stock. Bring this to the boil then allow it to simmer for 15 minutes, stirring occasionally.
Meanwhile make the parsley oil. Blanch a large bunch of parsley in boiling water for 10–20 seconds then plunge into a bowl of iced water to stop it cooking. Remove from the water and squeeze the water from the parsley before placing in a blender and blend until smooth.
Place a piece of muslin (or a blue dishcloth) into a sieve and place over a bowl. Pour the contents of the blender into the sieve and allow the oil to collect in the bowl. Wrap the parsley pulp in the cloth and squeeze as much oil as possible through the sieve.
To finish the risotto add the petit pois, mascarpone, 3 heaped tablespoons of the parsley pulp and the parmesan. Add 25g butter and a little more parmesan if desired then season.
To serve spoon the risotto into bowls. Garnish with fresh white crabmeat, feta cheese, tarragon leaves, pea shoots and a few drizzles of the parsley oil.
Ingredients
For the risotto:
- 75g butter
- 200g risotto rice
- 150g petit pois
- 1 shallot, peeled and diced
- 1 bulb of garlic, halved
- 250ml chicken stock
- 50g mascarpone
- 100ml white wine
- 25g Parmesan, grated
For the parsley oil
- 1 bunch parsley
- 150ml extra virgin olive oil (or as much oil as you need for your desired consistency)
To garnish:
- Crab
- Feta cheese, broken into chunks
- Tarragon leaves
- Pea shoots
Method
Add 50g of butter to the pan and place over a medium heat.
When the butter has melted add the garlic, shallot and rice then add a splash of wine and ¾ of the stock. Bring this to the boil then allow it to simmer for 15 minutes, stirring occasionally.
Meanwhile make the parsley oil. Blanch a large bunch of parsley in boiling water for 10–20 seconds then plunge into a bowl of iced water to stop it cooking. Remove from the water and squeeze the water from the parsley before placing in a blender and blend until smooth.
Place a piece of muslin (or a blue dishcloth) into a sieve and place over a bowl. Pour the contents of the blender into the sieve and allow the oil to collect in the bowl. Wrap the parsley pulp in the cloth and squeeze as much oil as possible through the sieve.
To finish the risotto add the petit pois, mascarpone, 3 heaped tablespoons of the parsley pulp and the parmesan. Add 25g butter and a little more parmesan if desired then season.
To serve spoon the risotto into bowls. Garnish with fresh white crabmeat, feta cheese, tarragon leaves, pea shoots and a few drizzles of the parsley oil.
