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Crab, tomato and 
tarragon risotto recipe 

Crab, tomato and 
tarragon risotto recipe 
Tangy tomato adds a subtle kick to mild crab Credit: Emli Bendixen

A simple, ultra-creamy risotto that's perfect for summer. 

Prep time: 15 minutes ¦ Cooking time: 25 minutes 

SERVES

four

INGREDIENTS 

  • 50ml olive oil
  • 100g unsalted butter
  • 1 large onion, peeled 
and finely chopped
  • 2 garlic cloves, peeled 
and finely chopped
  • 200g carnaroli risotto rice
  • 1 litre hot vegetable 
or fish stock
  • 100g brown crabmeat
  • 300g white crabmeat
  • 6 tomatoes, blanched, skinned, deseeded 
and chopped
  • 4 spring onions, trimmed and finely sliced
  • 100g Parmesan, grated
  • 1 small bunch of tarragon, leaves picked and chopped
  • extra-virgin olive oil, to finish

METHOD

  1. Before you begin, make sure you have all the ingredients ready and weighed out. Check through the crab meat to...
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