Crab and Tomato Risotto
- 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
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.
Provided By: Humber Seafood Group