The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Wild Crab Risotto with Fennel & Courgette
Bring restaurant quality to the dinner table with this irresistible crab risotto. Sustainably-sourced white crab meat cooks away with fibre-rich brown rice, fragrant fennel and parsley. Fresh rocket brings a hit of green. A sprinkle of chilli, a squeeze of lemon and that's it... dinner's ready!
5 plants
Low sat fat
Serving size
Ingredients
- 30g smooth cashew butter (Nuts, Peanuts) (Roasted CASHEW NUTS (90%), Vegetable Oils (Rapeseed Oil, Sunflower Oil).)
- 40g rocket
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- ½ tsp chilli flakes
- 200g white crab meat (Crustaceans) (white crab meat)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 5 garlic clove
- 2 courgette
- 1 fennel
Nutritional Information
Calories: 500
Protein: 21g
Carbs: 56g
Fat: 23g
Creamy Wild Crab Risotto with Fennel & Courgette
Bring restaurant quality to the dinner table with this irresistible crab risotto. Sustainably-sourced white crab meat cooks away with fibre-rich brown rice, fragrant fennel and parsley. Fresh rocket brings a hit of green. A sprinkle of chilli, a squeeze of lemon and that's it... dinner's ready!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug, a grater & a small bowl
Get started
- Trim and thinly slice the fennel. Dice the courgettes into 1cm chunks
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the fennel and cook for 6-8 mins, until softening. Season with salt and pepper. Add a splash of water if needed, to prevent burning
- Add the courgette with another 1 tsp oil and cook for a further 4-5 mins, until charred and softened
Dress the crab
- Meanwhile, finely chop or crush the garlic. Zest and halve the lemon. Finely chop the parsley. Finely grate the cheese
- Add the crab to the small bowl, along with the lemon zest, one-quarter of the parsley, 1 tbsp olive oil and a pinch of salt and pepper. Mix to combine
Build the risotto
- Add the garlic and half the chilli flakes (or to taste) to the veg pan and cook for 1 min, then stir in the rice, cashew butter, stock powder and 450ml hot water, then simmer for 4-5 mins, until reduced
- Add three-quarters of the cheese, the remaining parsley and the juice from half the lemon into the rice. Season to taste with salt and pepper
Plate up
- Share the risotto between bowls, topped with the dressed crab. Serve the rocket on the side, drizzled with 1 tbsp olive oil and seasoned with salt and pepper. Sprinkle with the remaining cheese and chilli flakes (or to taste) to finish
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