Crab, Spinach and Pea Risotto
Step 1, Green base
1/2 cup frozen peas, blanched
2 cups baby spinach, blanched
2-4 green chillies
Combine the ingredinets in a food processor until smooth. Set aside for later.
Step 2, Risotto
A splash of oil & some butter
1 small onion, finely chopped
3 cloves garlic, peeled & crushed
1/2 cup risotto rice
1/2 cup white wine
1-2L shellfish/fish stock (available at 7 Seas Fisheries on Beyers)
1/2 cup parmesan cheese, grated
Heat oil and butter in a non stick pan
Sauce the onion and garlic until translucent.
Add the risotto rice and sauté for a few minutes
Add the wine and reduce to half the original quantity- stirring continuously.
Once the wine has reduced, add the stock, a little at a time, stirring continuously until the rice absorbs the liquid and is completely cooked.
Turn off the heat and stir in the green base from step 1.
Step 3. Crab
Crab claws 250g, blanched in salted boiling water then shredded (available at Seven Seas Fisheries)
Serve the crab and risotto with grated parmesan and some lemon.
What does Blanch mean?
To prepare fresh ingredients by cooking them for a short period of time in salted boiling water. You can then refresh them in a bowl of water and ice to keep their colour vibrant & fresh rather.
