Crab Risotto

Chicken Parcel

Our Castle MacLellan Crab Pâté really makes this delicious creamy dish. Add parmesan cheese for that finishing touch.




  • 10ml Olive Oil                                 
  • 20g Salted Butter
  • ½ Small Onion (Finely Diced)
  • 10 ml Medium-Dry White Wine
  • 300g Risotto rice
  • 700 ml Vegetable Stock
  • 1 Pack Of Castle MacLellan Crab Pate
  • ½ Lemon Zested
  • ½ Lemon (Juiced)
  • 6 Fresh Asparagus Spears (Blanched Cut into 1cm Pieces)
  • 50g Broad Beans (Blanched and Peeled)
  • Fresh Rosemary Sprig (Chopped)
  • Fresh Thyme Sprig (Chopped)
  • Fresh Parmesan Shavings
  • Salt & Pepper (To Taste)



  1. Heat the oil and butter in saucepan and cook the onions until soft not brown.
  2. Add the rice and stir, coating the rice with the oil and onions.
  3. Add the white wine and stir, start to add vegetable stock a little at a time until all the liquid is absorbed. The rice should be a creamy consistency, and have a nutty bite.  Stir through the Castle MacLellan Crab Pate.
  4. Add the fresh chopped herbs, asparagus, broad beans and lemon zest, and stir through the rice gently.
  5. To serve place into a bowl and top with parmesan shavings and a sprinkle of cracked black pepper.

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