Lemony Crab & Pea Risotto

Boil a kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

While the onion softens, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Once the onion is beginning to soften, add your arborio rice with the chopped garlic and cook for 1 min, stirring to coat the grains of rice in the oil

Add your Chinese rice wine and cook for 30 secs

Add the vegetable stock a ladle at a time, stirring occasionally, for 25-30 min or until all of the stock is absorbed

Season your crab meat with a pinch of salt and set aside for later

Grate your cheddar cheese

Once the rice is almost cooked, add the seasoned crab meat to the pan with your blanched peas and give everything a good mix up

Add any remaining vegetable stock and cook for a further 5 min or until the peas are tender and the rice is cooked

Once done, add most of the grated cheese (save some for garnish!) with the juice of half your lemon[s] and a knob of butter

Stir it all together – this is your lemony crab & pea risotto

Cut the remaining lemon into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper