Crab Risotto With Crème Fraîche And Chives

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
721
FAT
56%
CHOL
27%
SOD
21%

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Ingredients for 4 servings

2 dressed crabs, brown and white meat seperated

1.25l of Knorr Fish stock

25 g of butter

1 shallot, finely chopped

1 garlic clove, chopped and crushed

200 g of risotto rice

70 ml of dry white wine

1 knob of butter

salt

pepper

4 tbsp of crème fraîche

1/2 bunch of chives, finely chopped

1 lemon, juiced

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