Crab and Sweetcorn Risotto

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November 1, 2021

Is there anything more luxurious than Risotto?

It’s number one in any foodie’s recipe book and this Crab and Sweetcorn Risotto is no different. Made using canned crab, canned sweetcorn and canned red peppers – canned food is the hero of this dish.

  • Prep: 10 mins
  • Cook: 55 mins
  • Serves: 3


1Melt butter in a saucepan over a medium heat.

2Fry onions in butter until soft.

3Add rice & garlic puree and fry gently for 2 - 4 minutes.

4Pour in wine and reduce by roughly ½.

5Pour in 1/3 of the stock and simmer gently until reduced.

6Pour in 1/3 of the stock and simmer gently until reduced.

7Pour in the rest of the stock and simmer until reduced - at this point check the rice to see if it is slightly firm but cooked through. If it is then move onto the next step, if not then add some water and continue the simmering process until excess liquid is reduced and the rice is cooked.

8Stir in parmesan until melted.

9Check seasoning - add salt & pepper to taste.

10Stir in sweetcorn and red pepper - leave on a very low heat until hot.

11Stir in crab & serve.


40 g Salted Butter

15 g Garlic Puree

1 Onion (finely diced)


Black Pepper (cracked)

100 g Arborio Rice

90 ml White Wine

500 ml Fish Stock

40 g Parmesan Cheese

1 Canned Crab

1/2 Canned Sweetcorn

1/2 Canned Red Pepper (sliced)