Wells Crab & Rudham Asparagus Risotto

Try this 30 minute Weeknight Wonder with a glass of the  2008 Yealands Estate Sauvignon Blanc

Serves 4

Ingredients

25ml East Anglian Rapeseed Oil

60g Butter

2 Shallots

1 Garlic Clove

250g Risotto Rice

100ml Dry White Wine

750ml Fish Stock

40g Grated Parmesan Cheese

150g 2cm long pieces of Blanched Asparagus

150g Wells White Crab Meat

150g Wells Golden Brown Crab Meat

1 Sprig Chopped Lemon Mint

4 Sprigs Chopped Flat Parsley

Squeeze of Lemon Juice

Method

Heat the oil in a large, heavy Sautee pan. Add the shallots, garlic and (keep moving to soften). Add butter and rice then stir for 30 seconds. Add the white wine, stirring until rice has absorbed all of the liquid. After this, repeat with the fish stock. Cook until the rice has the last of its bite (al Dente). At the last minute stir in the crab meat, asparagus, cheese, lemon mint & parsley. 

Serve with a large glass of 2008 Yealands Estate Sauvignon Blanc.

Roasted Root Vegetable &

Lamb Neck Salad

Serves 4

Ingredients

1 Sweet Potato

1 Maris Piper Potato

1 Beetroot

1 Parsnip

2 Carrots

¼ Butternut Squash

1 Red Onion

6 Garlic Cloves in slices

Sprig of Thyme

2 Lamb Neck Fillets

Rapeseed Oil

Salt & Pepper

Sprig of Basil

6 Vine Plum Tomatoes

Method

In a roasting tray roast all of the vegetables after washing, peeling and cutting. Do this the day before use for better results. 

Trim, season and fry the lamb neck fillets for 4 minutes on each side. Allow to rest for a further 4 minutes. 

Cut the tomatoes and arrange around the plate. Spoon on the roasted vegetables, top with carved lamb and chopped basil.

Serve with a glass of 2007 Kim Crawford Pinot Noir