Pea Risotto Recipe with Spinach and Crab | olivemagazine

Ingredients

• for frying olive oil
• 1 onion thinly sliced
• a small bunch spring onions finely sliced
• 350g arborio rice
• 2 cloves garlic crushed
• 170ml white wine
• 1.1 litres chicken stock
• 150g frozen petits pois
• 70g parmesan grated, plus extra to serve
• ½ lemon juiced, plus wedges to serve
• 2 tbsp double cream
• 200g spinach
• 150g frozen petits pois defrosted
• 60ml extra-virgin olive oil
• ½ red onion finely chopped
• 200g white crabmeat
• 1 red chilli deseeded and finely chopped
• a handful flat-leaf parsley chopped
• ½ lemon juiced