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Be the first to rate & review! This low-fat crab dinner features fennel, the celery-like vegetable that has delicate licorice flavor. This recipe is part of our partnership with The Sunday Times and Florence Knight.
To begin with this recipe, we have to prepare a few ingredients. You can have fennel and crab risotto using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make fennel and crab risotto:
- Take 1 fennel bulb
- Get 1 red chilli
- Get 100 grams pancetta
- Make ready 200 grams arborio rice
- Make ready 500 ml vegetable stock
- Make ready 1/2 cup vermouth
- Make ready 1/3 cup grated parmesan cheese
- Prepare 1 can crabmeat
- Make ready 1 lemon
Which vegetables do you usually add to your risotto? Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender. Fennel and pea risotto. (Greg Elms).
Instructions to make fennel and crab risotto:
- Slice fennel. Fry in a large saucepan with cubed pancetta and chopped chilli add about a tablespoon of butter.
- add rice to the saucepan and stir until all the grains are coated.
- Add vermouth and stir until it disappears. Gradually add the warm stock ladleful at a time, stir until the liquid is absorbed before adding more.
- When the rice is al dente (about 20 mins) add the lemon juice and crabmeat. Season with black pepper.
- Stir in parmesan cheese and serve.
This Instant Pot asparagus risotto is off the charts good. Made with sweet fennel and crunchy asparagus, this Italian classic is super easy with a pressure cooker. It's a great vegetarian meal for meat-free Mondays! Peel the prawns, removing the head & vein. One the best chef cooking tips I've ever picked up?
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