Black Pepper Swimmer Crab with Asparagus Risotto.

Black Pepper Swimmer Crab with Asparagus Risotto.

This rich and comforting risotto is livened up with decadent, luxurious, smoky and spicy blue swimmer crabs. Deliciously aromatic, warming with just the right amount of heat.This is a meal not to be rushed.

Serves 3.

   For the risotto.

In a large saucepan, add

-1tbsp olive oil, with 

-1 chopped onion,

-1 clove chopped garlic.

-salt and pepper.

Cook, stirring occasionally, on low-medium heat until softened, add

-300g risotto rice.

Cook, stirring constantly, to coat the rice, around a minute or so, add

-250ml cider.

Stir until the rice has absorbed the liquid, add

-a ladle of fish stock at a time.

Cook,stirring constantly until the stock has been absorbed.

Repeat this process until about 1 litre of stock is used or the rice is deliciously creamy. The process should take 25 minutes.

Stir through 200g blanched asparagus.

   Pepper Crab

In a large frying pan, with a tablespoon of olive oil, add

-2 cloves chopped garlic, 

-1 sliced pepper,

-1 sliced onion,

-2 sliced tomatoes,

-1tbsp black pepper,

-1tbsp paprika,

-1/2tsp cayenne pepper,

-1tbsp soy sauce,

-1tbsp balsamic vinegar,

-pinch of salt

Leave to cook for a minute or so, add

-1kg swimmer crab.

Cook, stirring occasionally to coat the crab in the spices.

Cover, stirring occasionally until cooked through, add

-1tbsp chopped chives.

Serve with the risotto.