Rice dish with crab and garden peas

Name: rice dish with crab and garden peas
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 shallot; 2 el traditional olive oil; 400 g leeks; 600 g 1 minute basmati rice; 1 fish bouillon tablet; 400 g frozen garden peas; 200 ml water; 15 g fresh parsley; 170 g crab in water in a can; 125 g mascarpone

Dish with rice, crab, mascarpone and garden peas.

Ingredients

1 shallot
2 el traditional olive oil
400 g leeks
600 g 1 minute basmati rice
1 fish bouillon tablet

400 g frozen garden peas
200 ml water
15 g fresh parsley
170 g crab in water in a can
125 g mascarpone

Directions

Chop the shallot. Heat the oil in a large soup pot and fry the shallot and leeks for 3 minutes on medium heat.
Add the rice, bouillon tablet, garden peas and the water and cook on medium heat for 5 minutes. Cover well.
Meanwhile, cut the parsley fine. Drain the crab and squeeze out the moisture.
Take the 'risotto' from the heat and mix in the mascarpone and half of the parsley.
Season with pepper and salt. Divide the plates and divide the crab and the rest of the parsley.