Simon Rimmer served up a tasty crab risotto with tarragon for the festive season on Sunday Brunch.

The ingredients are: 450g Arborio rice, 900ml veg stock – warm, 50g butter, splash white wine, 1 sliced onion, 50g peas, 200g crab meat, zest 1 lime, 1 finely chopped red chilli, tbs chopped tarragon, 100ml cream, Salt and pepper.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.