Crab and coconut risotto

Tasteful Crab and coconut risotto Recipe

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.
Crab and coconut risotto
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 4 person.


  • 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


  • 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.

User Review
0 (0 votes)