Lemongrass crab risotto

Lemongrass crab risotto

Try this spicy Thai-style risotto for a light supper.


  • 600ml/20fl oz fish stock
  • 600ml/20fl oz chicken stock, or water
  • 175g/6oz butter
  • 2 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 2 lemongrass stalks, finely chopped
  • 2 red chillies, finely chopped
  • 4 kaffir lime leaves, finely shredded
  • 1 tbsp Thai green curry paste
  • 350g/12oz arborio rice
  • 100ml/3½fl oz Muscat wine
  • 500g/1lb 2oz white crabmeat
  • 1 lime, juice only
  • 3 tbsp chopped fresh coriander
  • 115g/4oz parmesan, freshly grated, plus extra to serve
  • 3 tbsp mascarpone
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper
  • 2 tbsp coriander cress

Preparation method

  1. Place the fish and chicken stock into a saucepan and bring to a simmer.
  2. Meanwhile, melt the butter in a deep frying pan and add the garlic, shallots, lemongrass, chillies and lime leaves and fry for one minute.
  3. Stir in the curry paste and cook for a further minute.
  4. Stir in the rice, then the wine.
  5. Add a ladleful of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the stock, a ladleful at a time until all the stock has been absorbed. This should take 13-15 minutes.
  6. Once the rice is cooked, add the crab, lime juice and chopped coriander.
  7. Stir in the parmesan, mascarpone and double cream.
  8. Season with salt and freshly ground black pepper, spoon onto warmed plates and serve with extra parmesan and coriander cress.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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