Crab, asparagus and lemon risotto
serves
4
“Diced cooked lobster or prawns or, for vegetarian, feta all work in place of the crab with the tarragon and asparagus” - Jo Pratt. This is an edited extract from The Flexible Pescatarian by Jo Pratt with photography by Susan Bell. Quarto UK, $39.99.
Ingredients (14)
- 40g butter
- 1 tbsp olive oil
- 1 banana (large) shallot or 2 standard shallots, finely chopped
- 1 stick celery, finely chopped
- 150g asparagus, cut into 1cm pieces
- 4 cups (1 litre) fish stock
- 300g risotto rice
- ½ cup (125ml) dry vermouth
- 150g white crab meat
- 60g mascarpone
- 2 tsp chopped tarragon
- Juice of ½ lemon
- Finely grated zest of 1/2 lemon
- Extra virgin olive oil, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat half the butter and the olive oil in a frying pan over medium heat. Add shallot and celery and gently sauté for 6-7 minutes until tender but not coloured.
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2.Meanwhile, bring a saucepan of salted water to the boil. Add asparagus and blanch for 1 minute. Remove with a slotted spoon and set aside.
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3.In a saucepan, bring fish stock nearly to the boil and keep hot over low heat.
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4.Add the rice to the frying pan. Stir until coated with oil. Add vermouth and stir until almost evaporated. Add hot stock a ladleful at a time, stirring continuously until absorbed before adding the next.
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5.When almost all the stock has been used and the rice is almost cooked but retains a little bite, stir in the crab, mascarpone, tarragon, lemon juice and remaining butter, season and stir for 1 minute to heat the crab through. Remove from heat and cover with a lid and stand for 2 minutes.
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6.Serve scattered with lemon zest and a twist of black pepper and finish with a drizzle of extra virgin olive oil.
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