Crab and Tomato Risotto

Ingredients:

• 200g Regal White Crab Meat, fresh or defrosted
• 1 Small pack Risotto Rice
• 4 Tomatoes
• Tomato Puree
• 1 Red Onion, diced
• 2 medium Glasses White Wine
• Parsley, chopped
• 1 Aubergine, sliced
• Parmesan Cheese Shavings
• Butter

Method

1) In a frying pan, sweat the onions in butter and add the rice; cook until the butter has all gone.

2) Slowly add the wine and add the crab and tomato puree.

3) Cook for around 6 minutes until just moist.

4) Add the parsley.

5) Pan-fry the aubergine until crisp and arrange on a dish. Place the risotto on top and decorate with Parmesan.

Serves 2

Provided By: Humber Seafood Group