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Crab & asparagus risotto
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Total Time:
45 minutes
Elevate your risotto with refreshing crab and asparagus, for a comforting yet fresh spring dish.
Ingredients:
  • 2 sticks of celery
  • 3 medium banana shallots
  • 1 clove of garlic
  • olive oil
  • 30 g unsalted butter
  • 300 g arborio rice
  • 200 ml white wine
  • 1 litre organic vegetable stock
  • 1 lemon
  • 1 x 220g dressed crab from sustainable sources
  • 15 g Parmesan cheese plus extra to serve
  • 8 thin asparagus spears
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • extra virgin olive oil
Instructions:
  • Finely chop the celery, shallots, and garlic. Heat oil and butter in a large pan, then sauté the vegetables for 10-15 minutes until soft. Stir in the rice, then add the wine and let it cook off. Keep the stock hot nearby. Slowly add the stock, stirring constantly until the rice is tender. Mix in lemon zest, brown crabmeat, butter, and Parmesan. Season and let sit covered off the heat. Meanwhile, prepare asparagus with oil, lemon juice, and salt. Mix white crabmeat into the risotto. Stir in parsley and lemon juice. Serve in bowls, topped with asparagus, olive oil, Parmesan, and black pepper.

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