Asparagus, Crab & Lemon Risotto

100g unsalted butter Small onion, finely chopped 200g arborio rice 250ml white wine 400g asparagus 1 litre chicken stock, hot 200g cooked crabmeat 2 lemons, est and uice 2 tablespoons grated parmesan Salt and freshly ground black pepper Melt the butter in a deep saucepan over a low heat. Add the onion and soften it in the butter but do not colour it. Stir in the rice, coo for two minutes and then add the white wine and let it bubble away until it has nearly gone. Chop the asparagus into cm lengths. Pour the chicken stoc onto the rice and add the asparagus. Cover the pot with a lid and simmer for 15 minutes, until the rice is lovely and creamy. Stir in the crabmeat, lemon zest and juice and the parmesan. Season and eat.

Serves 4

Blind River Awatere Valley Sauvignon Blanc perfectly complements this dish