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Coconut And Crab Risotto Recipe

by Global Cookbook

Ingredients

500 gm Arborio rice 1/4 pt Coconut lowfat milk 4 ounce Crab, (white meat) 1/4 pt Cream 2 ounce Fresh parmesan cheese 4 x Shallots, finely minced

1 x Bay leaf 1 tsp Virgin extra virgin olive oil 2 pt Fish stock Rocket leaves 1 tsp Extra virgin olive oil with a dash of lemon juice 1 ounce Parsley, minced 1 x Tomato concasse Salt and pepper

Directions

1. Saute/fry the shallots in oil with the bay leaf. Before they colour, stir in the arborio rice with a wooden spoon. Slowly add in the fish stock about one c. at a time, allow to cook, stirring, then add in another c..
2. When the rice is almost cooked, add in the coconut lowfat milk, crab meat, parmesan, salt and pepper. Finish with cream.
3. Check the seasoning, and adjust consistency to your taste.
4. Dress the rocket leaves with lemon oil, salt and pepper. When you are ready to serve, dress the salad with parsley and the tomato concasse.
5. Place the risotto on a plate and top with the rocket salad. Drizzle lemon oil around the plate.

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