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Baked crab risotto with cream cheese & chilli

Recipe from: 29 December 2010

Ingredients 11
Servings 8
Time 5 mins


  • 1
    large white onion, finely chopped
  • 2
    garlic cloves, thinly sliced
  • 2
    red chillies, finely chopped
  • 1
    Arborio rice
  • 300
    white wine
  • 2-3
    flaked crab meat (about 3 tins if you’re using tinned)
  • 1.7
    chicken stock
  • 200
    cream cheese
  • 50
  • juice of 1 lemon
  • salt & pepper to taste


25 mins
In a large saucepan, fry the onion, garlic and chilli until soft and fragrant. Add the rice and wine and allow the wine to be absorbed. Add the crab meat.

Grease a large oven-proof dish and transfer the rice mixture into the dish. Pour over enough stock to fill the dish 3/4 up the sides (make sure that it’s almost double the rice). Cover the dish with foil and place in a 180degC oven and bake for 20 minutes.

Remove from the oven and stir in the cream cheese, milk and lemon juice. Taste the rice to check how much cooking is needed. If the rice is still quite hard. You could add another cup of stock with the cream cheese. Season to taste.

Place back in the oven and allow to bake until the rice is cooked and all the stock has been absorbed.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.


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