Quick Bites: Crab, spring onion, Tabasco & asparagus risotto

Thanks to the Italian Grill, Dundee, for this delicious recipe!

You’ll need

1tbsp butter

1tsp extra virgin olive oil

1 large banana shallot finely chopped

2 cloves garlic

150g Arborio risotto rice

100ml dry white wine

700ml fish stock,

200g asparagus, blanched

150g crabmeat,

1 small bunch of spring onions

1tsp tabasco sauce

Pinch, chopped flat leaf parsley

1tbsp lemon juice

Sea salt and freshly cracked pepper

Method

Heat butter and oil, add shallots. Soften for 3 mins, then add garlic. Sautee for another 2 mins, add rice. Coat in butter and fry for 1 min. Turn up the heat, add wine and let it bubble until it has almost disappeared.

Add hot fish stock a ladleful at a time, stirring constantly with a wooden spoon or a plastic spatula (a stainless steel spoon will break risotto) and waiting until each ladle has been absorbed before adding another.

When stock has been incorporated and rice is nearly cooked, add the asparagus, crab meat and lemon juice.

Let sit for a minute, then stir in chopped parsley, salt, pepper and tabasco sauce. Serves 2