Crab Risotto With Smoked Fish

Serves 4


125g of Crab meat
2 fillets of Smoked fish (we recommend our own Smoked Cod or Haddock)
3 cups of Latimer’s fish stock 
170g of Arborio rice
1/2 an onion, diced
50g of frozen pes
2 sliced spring onions
1 tbsp of olive oil
The zest and juice of 1 lemon



  • Heat the stock in a pan
  • Dice the onion into small pieces and add to a separate pan with the olive oil and then stir
  • Add the rice to the onions and stir together then gently cook for 2 minutes
  • Add the heated stock a cupful at a time, while stirring continuously, wait until the stock is fully soaked up before adding more
  • When all the stock has been soaked up, add the Crab meat, spring onions, peas, and the lemon juice and zest, cook for a further 1-2 minutes
  • You can add butter at this point and a spoonful of crème fresh or yogurt along with grated parmesan in order to enrich the risotto, however this is optional
  • Then either stick the flaked Smoked Fish through the risotto or scatter on top alone with a chopped herb of your choice to serve