Pea and Parsley Risotto with Crab and Feta - James Martin Chef

Name: Pea and Parsley Risotto with Crab and Feta - James Martin Chef
Ingredients: 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; 1 bunch parsley; 150ml extra virgin olive oil (or as much oil as you need for your desired consistency); Crab; Feta cheese, broken into chunks; Tarragon leaves; Pea shoots

www.jamesmartinchef.co.uk

This pea and parsley risotto with crab and feta celebrates the start of the spring vegetable season. Creamy and delicious it is sure to become a favourite!

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Ingredients

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
1 bunch parsley
150ml extra virgin olive oil (or as much oil as you need for your desired consistency)
Crab
Feta cheese, broken into chunks
Tarragon leaves
Pea shoots