We are big fans of local, seasonal food and at the moment, you can't go too far without seeing fresh, local asparagus for sale throughout North Norfolk. We are also very lucky to have an abundance of locally sourced fresh fish and shellfish that's available to buy from several good food outlets and Norfolk's famous Cromer Crab is now coming into season too.
These two great ingredients work really well together in the following recipe:
Risotto with Cromer Crab & Asparagus
Ingredients (serves 2 people)
1 lemon, cut into
wedges for garnish
2 tbsp finely
chopped fresh flat leaf parsley
Place stock in the pan and bring to the
boil. Remove the woody ends from the asparagus, add the spears to the stock and
cook for 4-5 minutes, until just tender. Remove cooked asparagus from the stock
& keep warm and make sure you keep stock to cook the risotto rice.
a small amount of olive oil to the base of a medium saucepan with the then add the
onion and fry, stirring until just soft. Add the risotto rice and cook for a
further 2 minutes. Pour in the wine and continue cooking until the liquid is
a ladleful of stock to the rice and stir until absorbed. Continue adding the
stock in this way, stirring occasionally, until the rice is tender and most of
the liquid has been absorbed. (This should take about 15 minutes in total).
Finally, add the
cooked asparagus, reserving a few spears to place on top of the dish and stir
in the crab meat. Cook for a further 1-2 minutes until crab is heated through.
Season to taste, top with the extra spears, then serve immediately, garnished
with the parsley and the lemon wedges.
taken from www.waitrose.com