Crab and Chilli Risotto
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  • Prep time 60 '
  • Total time 60 '


  • 2 banana shallots
  • 2 red chillies, seeds removed
  • 3 cloves garlic
  • 30 g butter
  • 1 tbsp olive oil
  • 300 g risotto rice
  • 150 ml white wine
  • 300 ml hot fish stock or vegetable stock
  • 100 g brown crab meat
  • 100 g brown crab meat
  • 150 g Philadelphia Light
  • Zest & juice 2 lemons
  • 2 tbsp chopped fresh flat leaved parsley
  • 8 strips shaved parmesan
  • Black Pepper and Salt


  • Chop the shallots, chillies and garlic. Heat a shallow saucepan with the butter and olive oil. Add the chopped chilli, shallots and garlic. Allow to sweat for 5-6 minutes before adding in the risotto rice. Stir the rice round well in all the juices in the pan trying to make sure every grain is coated. Pour in all the white wine at once. The pan should be very hot and you should hear a sizzle when you do this.
  • Keep stirring the risotto. Once all the wine has been absorbed by the rice, start adding the hot stock. Add one ladle at a time, stirring each time until all the liquid has been absorbed. This should take about 17-20 minutes. The rice should still have a slight bite. Add the Philadelphia cheese, white and brown crab meat, lemon juice, and season with salt and pepper.
  • Taste the risotto to make sure you’re happy with the seasoning and the texture before finally adding the chopped parsley and serving with a few shavings of parmesan.


Nutritional Information

Typical values Per recipe
Energy 2601.0 kj
Energy 621.0 kcal
Fat 80.5 g
Carb 317.0 g
Protein 123.5 g