4.3
Risoni with crab, tomato vinaigrette and herbs
Easy
25 min
Healthy
Ingredients
servings
For the tomato vinaigrette
- tbsp Sun-dried tomatoes, chopped
- tbsp Parsley, finely chopped
- tbsp Tarragon, finely chopped
- ml Good olive oil
- Salt
- Lemon
For the risoni
- g Risoni
- Shallot, finely chopped
- Garlic clove, finely chopped
- Fennel
- ml Cream
- ml Shellfish stock (or chicken stock)
- g Parmesan, grated
- g Picked crabmeat
- Salt
- Lemon
Instructions
Tomato vinaigrette
1
Mix all the vinaigrette ingredients together in a bowl.
2
Season to taste with salt and lemon.
You can stir in whatever herbs you like — tarragon or basil, for instance.
Risoni
1
Cook the risoni in plenty of water until al dente.
2
Put the shallot, garlic and fennel in a pan and sweat them in a little neutral oil.
3
Then add the stock and cream. Bring to the boil and leave it to bubble for 5 minutes.
4
Then add the risoni and parmesan.
5
Warm the crabmeat with 1 tbsp butter in a separate pan.
6
Tip the crab into the risoni and finish with the tomato vinaigrette.
Ingredients
servings
For the tomato vinaigrette
tbsp
Sun-dried tomatoes, chopped
tbsp
Parsley, finely chopped
tbsp
Tarragon, finely chopped
ml
Good olive oil
Salt
Lemon
For the risoni
g
Risoni
Shallot, finely chopped
Garlic clove, finely chopped
Fennel
ml
Cream
ml
Shellfish stock (or chicken stock)
g
Parmesan, grated
g
Picked crabmeat
Salt
Lemon
Leave a rating
What do you think of the recipe? Give us honest feedback so others can see how it turned out.
Something went wrong. Try again.
