Crab Risotto

Ingredients

• 200 g crab meat
• 1 litre vegetable stock
• 100 g butter (split 75g/25g)
• 1/2 cup grated parmesan
• 75 ml white wine
• 1 bunch asparagus
• 2 tbsp chives – chopped
• 75 g shallots
• 2 cloves garlic
• 1 cup arborio rice
• 2 tbsp oil
• 1 lemon zested
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 pinch salt

Instructions

1. 1

   Chop asparagus stems into 1cm pieces leaving the tips whole (about 2-3 inches)

2. 2

   toss: In a bowl toss the asparagus tips in 1 tbsp oil, 1 tbsp lemon juice and salt. Set aside in the fridge

3. 3

   dice: Finely dice the shallots and crush the garlic

4. 4

   heat: Have your stock heated in a saucepan ready to go (see tips)

5. 5

   cook: In a high sided pan heat 25g butter and 2 tbsp olive oil, cook the shallots and garlic on medium heat for 2 minutes

6. 6

   Add rice cooking for a further 2 minutes (stirring regularly)

7. 7

   Pour in the white wine, increase the heat to high and cook off the wine – approx. 1 minute

8. 8

   Add 1 ladle of vegetable stock to risotto stirring gently until almost all the stock has been absorbed, repeat until you only have 1 ladle of stock left

9. 9

   add: One you add the last ladle of stock add the asparagus stems to the risotto and cook until ½ the stock has been absorbed.

10. 10

    stir in: Turn the heat down to low and stir in the remaining 75g butter, parmesan cheese and crab meat

11. 11

    Serve with marinated asparagus tips, fresh chives and a little parmesan cheese