Risotto of courgette & crab recipe - Recipes - BBC Good Food

Heat a glug of olive oil in a large shallow pan or deep frying pan. Throw in the onion, garlic clove and fennel. Season with salt and cook for 5-10 minutes until everything softens.

Add the rice and stir about to coat the grains in the olive oil. Give it 1 minute in the pan without any liquid, then add the wine and allow the rice to absorb it all before following it with one ladle of the hot stock. The mixture should be bubbling gently.

Continue to add the hot stock, bit by bit, for about 15 minutes. at this point, taste the rice - it should still have some bite to it. Now add the sliced courgettes and stir through - if you're using the flowers, save these until the end.

Just before serving, stir in the butter, crabmeat, crème fraîche and lemon juice. Check the seasoning, then stir in the chopped courgette flowers (if using) and dill.