Cray Fish risotto

Serves 2

11 pp per recipe

Ingredients

25g low fat butter

2 shallots, finely chopped

1 red chilli, finely chopped

1 tsp mild paprika 

1 clove garlic, crushed

150g risotto rice

50ml dry white wine 

A few sprigs of lemon thyme

1 pint stock made with 1 cube (fish or veg)

1 tbsp roughly chopped tarragon

200g crayfish tails

15g parmesan, grated

A handful of frozen peas 

Method

1. Melt the butter in a large pan and fry the shallot until soft. Add the chilli, garlic and paprika and cook for about 30 seconds.

2. Sprinkle in the rice and fry for 1 minute. Add the wine and allow it bubble until it almost evaporates. 

3. Add the thyme and a ladleful of stock and cook, stirring, until the rice has almost absorbed the stock, continue cooking adding a ladle of stock at a time, each time allowing the rice to absorbe most of the stock before adding more. It is cooked when the rice is tender and will take about 25 minutes. 

4. Stir in the tarragon, crayfish and heat through for a minute or two. Check seasoning and serve sprinkled with parmesan.