Crab and Broad Bean Risotto

Crab Risotto

The Committed Carnivore was away today and I had ordered some crab with my weekly Food Assembly order.  I was planning on making Crab Linguine however when we had some broad beans in our weekly veg box this dish immediately came to mind.  The recipe serves one and even if hubby did like crab I think I’d save cooking it for when there is just me at home, as I couldn’t be bothered to pod and skin the beans for more than one.

The crème fraiche adds a lovely creaminess as there isn’t any cheese in this dish which would normally give that lovely mouth feel.  I like to use the brown meat in this dish and I add it just before the first spoonful of stock so that the rice absorbs all the flavour.  It’s quite rich so the lemon and the mint cut through it nicely.



  • 80g arborio rice
  • 1 tbsp brown crab meat
  • 3 spring onions
  • 2 cloves garlic
  • 100g broad beans
  • 60g white crab meat
  • 300ml (approx.) chicken stock warm
  • 2 tbsp crème fraiche
  • Juice half a lemon
  • Few sprigs fresh mint
  • 1tbsp rapeseed oil



  1. Add rice and onions to oil and soften slightly, the edges of the rice should become transparent and it should crack a little
  2. Add garlic and brown crab meat and cook for a minute
  3. Slowly add the stock a ladle at a time and stir regularly. Each ladle should be absorbed before adding the next, and when cooked the grains are al-dente
  4. In a separate pan bring the beans briefly to the boil, then quickly cool under running water and remove skins
  5. Add beans and crab meat and lemon juice and cook for a minute or two.
  6. Add lots of black pepper, crème fraiche and mint, taste for seasoning and serve.


It depends on your rice and preference on texture how much stock you need.  I make up big batches and freeze it, but if you don’t have fresh then use a cube, or you can even just use the water you’ve boiled the beans in.

Crab Risotto
Crab & Broad Bean Risotto

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