Crab and Coconut Risotto

Food Picture: 

Ingredients (serves 4)

  • 1 tbs olive oil
  • 40g unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tbs finely sliced lemongrass
  • 2 tsp mild curry powder
  • 350g arborio rice
  • 2L (8 cups) fish or chicken stock
  • 250g fresh crabmeat
  • 150ml coconut cream
  • 2 tbs chopped coriander, plus extra to garnish
  • Toasted shaved coconut and lime wedges, to serve


  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.

  2. Stir coriander through risotto and pile into bowls or coconut shells. Garnish with extra coriander and coconut shavings, and serve with lime wedges.