Crab Risotto with Zucchini

Ingredients

• 1 small onion
• 250 g Zucchini (1 Zucchini)
• 2 tbsp Rapeseed oil
• 150 g risotto rice
• 300 ml Mediterranean vegetable broth
• 250 ml tomato juice
• 0.5 bunch Basil
• 20 g Parmesan cheese
• 150 g peeled North Sea crabs
• 2 tbsp coffee cream (10% fat)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onion. Wash, trim, halve, and roughly cube the zucchini.

2. 2.

   Heat oil in a pot, sauté onions and zucchini over medium heat for about 2 minutes. Add rice and stir until translucent.

3. 3.

   Warm the vegetable broth and pour into the rice while stirring. Cook over medium heat, stirring occasionally, until the rice has absorbed the liquid.

4. 4.

   Heat tomato juice in a small saucepan. Stir into the risotto and simmer on low heat for 15 minutes; the rice should remain firm.

5. 5.

   Meanwhile, wash basil, shake dry, pluck leaves, and finely slice with a sharp knife.

6. 6.

   Grate parmesan and, five minutes before serving, fold in basil, crabs, and coffee cream. Season with salt and pepper and serve immediately.