Crab Risotto

Fresh, fragrant and 100% moreish!

Course Appetizer, Main Course

Cuisine Australian, Italian

Keyword crab risotto, homemade risotto, Pea Risotto, seafood risotto

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 594kcal

Author AnotherFoodBlogger

Chop asparagus stems into 1cm pieces leaving the tips whole (about 2-3 inches)
In a bowl toss the asparagus tips in 1 tbsp oil, 1 tbsp lemon juice and salt. Set aside in the fridge
Finely dice the shallots and crush the garlic
Have your stock heated in a saucepan ready to go (see tips)
In a high sided pan heat 25g butter and 2 tbsp olive oil, cook the shallots and garlic on medium heat for 2 minutes
Add rice cooking for a further 2 minutes (stirring regularly)
Pour in the white wine, increase the heat to high and cook off the wine – approx. 1 minute
Add 1 ladle of vegetable stock to risotto stirring gently until almost all the stock has been absorbed, repeat until you only have 1 ladle of stock left
One you add the last ladle of stock add the asparagus stems to the risotto and cook until ½ the stock has been absorbed.
Turn the heat down to low and stir in the remaining 75g butter, parmesan cheese and crab meat
Serve with marinated asparagus tips, fresh chives and a little parmesan cheese

cook risotto on high heat so it absorbs the liquid quickly - this helps the rice to retain its structure better
stir your risotto to stop it from sticking but be careful not to overwork the rice as this will release more starch making the risotto gummy and also break the grains down. High heat is the key!
i always make a little extra stock just in case. You need to taste the rice for doneness as it may take a little more/less liquid. Properly cooked risotto will taste slightly al dente.
risotto can be made in advance. Cook the risotto about ½ way, remove and spread it thinly onto a baking tray making a criss-cross pattern to allow the heat to leave. Reheat it exactly as you would cook it