Crab, Asparagus & Lemon Risotto

Having a simple risotto recipe to turn to is never a bad thing. This recipe is thanks to my husband Phil, who has perfected it over the years. It’s rich and creamy and there is just enough lemon and tarragon to still allow the delicate crab flavour to dominate. This is a recipe you really must try!

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Ingredients

shallot 2 (diced)
celery 1 (chopped)
asparagus 150 g (chopped)
lemon ½ (zest & juice)
butter 40 g
fish stock 1
white wine 100 ml
risotto rice (arborio) 300 g
crab meat 150 g
mascarpone cheese 60 g

Method

Peel and finely dice the shallots. Finely chop the celery. Cut the asparagus into 1cm pieces. Zest and juice the lemon.
Heat ½ of the butter and a dash of oil in a frying pan over medium heat. Add the shallots and celery and gently fry for 6-7 minutes until they soften.
Bring a saucepan of salted water to the boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon and set aside.
Make up the fish stock cube with 250ml boiling water per serving.
Add the rice to the frying pan. Stir through until coated in oil. Pour over the white wine. Allow to boil until it has almost disappeared and you can no longer smell the alcohol.
Start adding the fish stock, one ladleful at a time and stirring gently until it gets absorbed. Continue this process until you're almost out of stock and the rice is nearly cooked.
Add the crab meat, mascarpone, lemon juice, and the remaining butter. You can also add tarragon if you have some. Season with salt and pepper. Stir for 1 minute to warm through the crab meat.
Remove from the heat, and cover with a lid or baking sheet for 2 minutes.
Spoon into bowls and scatter over lemon zest, add a twist of black pepper and finish with a drizzle of good oil.

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Crab, Asparagus & Lemon Risotto

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