Asparagus, Crab and Lemon Risotto
- 100g unsalted butter
- A small onion, chopped finely.
- 200g Arborio rice
- 250ml white wine
- 400g asparagus
- 1 litre chicken stock, hot
- 200g cooked crab meat
- 2 lemons, zest and juice
- 2 tbsp grated Parmesan
- Salt and freshly ground black pepper
Melt the butter in a deep saucepan over a low heat. Add the onion and soften it in the butter but do not colour it.
Stir in the rice, cook for two minutes and then add the white wine and let it bubble away until it has nearly gone.
Chop the asparagus into 3cm lengths.
Pour the chicken stock onto the rice and add the asparagus.
Cover the pot with a lid and simmer for 15minutes, until the rice is lovely and creamy.
Stir in the crabmeat, the lemon zest, juice and Parmesan. Season and eat.