As I originally come from Torquay I have always liked crab as we had the famous brixham crab. Luckily up here in the southeast they have really good fish and shellfish so I’m still enjoying it. I’m funny with food as I go off an ingredient have a break and then like it again, asparagus is one of them. Gladly I am loving asparagus season this year and I’m lucky enough to have a farm locally. As these are two indulgent ingredients I wanted to do them justice and not add in too many flavours so risotto was the perfect answer. This was yummy and I’m sure I will have it again before the season finishes.
Ingredients (serves 2)
- bunch of medium asparagus
- 100g arborio risotto rice
- 125ml whit wine
- 500ml of vegetable stock
- 1 whole dressed crab
- Fresh black pepper and sea salt
- Juice 1/2 lemon
- Knob of butter
- Olive oil for frying
- Start by preparing the asparagus. You want to remove the tips. To do this, hold the spear at each end and bend gently until it finds its own snapping place. Set aside the spears. Prepare the stalks by cutting off the woody ends and slicing them.
- Heat a drizzle of olive oil in a frying pan, add the asparagus stalks and cook for 4-5 minutes until they start to soften. Add the risotto rice and cook for a further minute.
- Add the white wine and cook off and reduce for a few minutes.
- Pour in the stock (I add mine all at once rather than abit at a time and it turns out delicious) bring to the boil then simmer for 20 minutes, stirring occasionally.
- Once the stock is absorbed have a taste to make sure the rice is nice and al dente.
- Stir in the dressed crab and lemon juice. Season to taste.
- While the risotto is absorbing the stock, heat a knob of butter in a small frying pan, add the asparagus spears and cook for 2 minutes.
- To serve, share the risotto between 2 serving bowls and top with the spears.