Jamie Magazine
By Clare Knivett
About the recipe
There’s something so comforting about a good risotto, but the addition of crab and asparagus brings some spring freshness to this version.
Recipe From
Jamie Magazine
By Clare Knivett
2 sticks of celery
3 medium banana shallots
1 clove of garlic
olive oil
30g unsalted butter
300g arborio rice
200ml white wine
1 litre organic vegetable stock
1 lemon
1 x 220g dressed crab, from sustainable sources
15g Parmesan cheese, plus extra to serve
8 thin asparagus spears
½ a bunch of fresh flat-leaf parsley (15g)
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