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Crab risotto with apple and almonds

A rich crab and fennel risotto, garnished with apple matchsticks and crushed almonds
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 2 people


  • ½ onion
  • ½ fennel bulb
  • 1 garlic clove
  • olive oil
  • 180 g risotto rice
  • 175 ml white wine
  • 600 ml vegetable stock
  • 1 tbsp grated parmesan
  • 100 g brown crab meat
  • 100 g white crab meat
  • 1 lemon
  • 1 knob butter
  • 1 small bunch parsley
  • ½ green apple
  • 10 blanched almonds


  • Finely dice the onion and the fennel. Keep any fennel fronds to one side to garnish at the end. Heat some olive oil in a deep pan on a medium heat and fry your onions and fennel gently for about 10-15 minutes. You want them soft, but not brown.
  • Crush or finely chop a garlic clove and add to the onion. Then add the risotto rice to toast the grains in the pan. Now add the white wine and let it bubble away.
  • Once the wine has been absorbed slowly add the vegetable stock, a ladle at a time. I keep my stock warm in a small saucepan on the stove. Remember to keep stirring and only add more stock when it has all been absorbed by the rice.
  • When your rice is cooked to your liking mix through the brown crab meat, butter and parmesan. Stir to combine and season with salt and pepper.
  • Take the risotto off the heat, squeeze in the juice of half a lemon and add the white crab meat. Finely chop and add the parsley. Put a lid on the risotto pan and let it sit for a couple of minutes.
  • Crush your almonds in a pestle and mortar. Finely slice your apple into matchsticks and squeeze over the other half of the lemon juice.
  • Dish up the risotto and top with the apple, almonds and fennel fronds.
Keyword almond, apple, crab, fennel, risotto