Free Range Chef

Asparagus, Crab and Lemon Risotto

Serves 4

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.