Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 4tablespoons olive oil
- 400grams fresh white crabmeat
- 100grams fresh brown crabmeat (optional)
- 1tablespoons lemon juice
- 2 handful rocket leaves
- 1 pinch salt
- 1 pinch pepper
- 2 celery, finely diced
- 1 onion, finely diced
- 1 clove garlic, crushed
- 350grams risotto rice
- 2/3 cup white wine
- 1.50L fish stock
- 25grams butter
- 8 asparagus spears, trimmed, blanched and sliced at an angle
Method
Step 1 of 5
Heat 2 tablespoons of the oil in a large frying pan. Add the celery and onion and fry over a medium heat until the onion has softened and become translucent. Add the garlic and fry for 1 minute, then add the rice and fry for 2 minutes, stirring to coat all the grains in the oil.
Step 2 of 5
Pour the wine into the pan and leave to bubble until all the liquid has evaporated.
Step 3 of 5
Add the stock over a medium heat, a ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed before adding the next. Keep adding stock until the rice is cooked but still has a slight bite to it. This should take about 15-20 minutes.
Step 4 of 5
Stir in the butter, then the asparagus and the white and brown crabmeat. Season with salt and pepper.
Step 5 of 5
Mix together the remaining oil and the lemon juice and use to dress the rocket leaves. Serve the risotto in bowls, topped with the dressed rocket leaves.
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