Crab and Trout Risotto

Crab and Trout Risotto
Fishboxer Fish is the Dish from Edinburgh

A great risotto that is easy to prepare - and, what’s more, if you make too much or there is some left over you can easily make it into miniature crab cakes.


  • 1 x 130g sea trout fillet (flaked)
  • 125g crab meat
  • 750ml fish or vegetable stock
  • 1 tbsp olive oil
  • ½ onion (finely chopped)
  • 170g Arborio rice
  • 50g frozen peas
  • 2 spring onions (sliced)
  • 1 lemon (zested and juiced)
  • Fresh parsley or dill (chopped)


  1. Heat the stock in a pan.
  2. Heat the oil in a separate non-stick pan and fry the onion for 2-3 minutes until translucent but not browned.
  3. Add the rice and stir well to coat with the onions and oil.
  4. Cook gently for 2 minutes.
  5. Add the stock to the rice, a ladleful at a time, stirring continuously and waiting until all the stock has been absorbed after each addition, before adding more.
  6. Once all the stock has been added and absorbed, add the crab meat, peas, spring onions, lemon zest and juice.
  7. Continue to cook for 1-2 minutes.
  8. Stir the flaked sea trout through the risotto.
  9. Garnish with the parsley or dill.
  10. Serve.