Risotto is a versatile meal which can be made with a wide variety of different ingredients. This crab and coconut version offers an exotic twist on the classic favourites.

Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 1 tablespoon olive oil

• 40g unsalted butter

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1/2 tablespoon finely sliced lemongrass

• 2 teaspoons mild curry powder

• 350g arborio rice

• 2L (8 cups) Massel chicken style liquid stock

• 250g fresh crabmeat

• 150ml coconut cream

• 2 tablespoons chopped coriander, plus extra to garnish

• Toasted shaved coconut, to serve

• Lime wedges, to serve

Method

• Step 1

  Heat oil and half the butter in a large frypan over medium heat. Add onion and cook for 2-3 minutes, stirring until softened. Add garlic and lemongrass, cook for a further minute, then add curry powder and rice. Stir to coat rice in onion mixture, then slowly add stock, one ladleful at a time, stirring until all liquid is absorbed and rice is al dente (this should take 15-20 minutes). Remove pan from heat, then stir in crab, coconut cream and remaining butter. Cover and set aside for 5 minutes.

• Step 2

  Stir coriander through risotto and pile into bowls or coconut shells. Garnish with extra coriander and coconut shavings, and serve with lime wedges.