Pea And Asparagus Risotto With Crab | ExpatWomanFood.com
Light, creamy crab risotto with seasonal asparagus and peas; perfect for summer! [155 characters]
Ingredients
- 1 onion
- 1 stick of celery
- 1 fat clove of garlic
- 25g of butter
- 1 tablespoon of olive oil
- 2 lemons
- 250g arborio rice
- 1 litre of vegetable bouillon or stock
- Salt and black pepper
- 100g asparagus tips
- 100g frozen petit pois
- 1 large dressed crab
- A handful of fresh parsley
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