Creamy crayfish risotto with oven roasted cherry tomatoes  

Ingredients – serves 2:
50g butter
100 gram creme fraiche
1 small onion,
150g risotto rice
1 glass white wine
900 ML water
1 fish stock cube
10 Cherry tomatoes
Olive oil
Salt & pepper
200 gram cooked crayfish tails seasoned in garlic


1. Melt half the butter in a large saucepan and gently fry the onion until softened. Add the rice and cook stiring for 1 minute. Pour in the wine and let it bubble until almost evaporated.
2. Place the cherry tomatoes in the oven for 20 min – 150 Celcius sprinkled with salt&pepper and Olive oil
3. Stir in 900 ML boiled water with the fish stock cube and cook it on medium heat, stir every 5 minutes until the rice has almost absorbed the liquid. Add the creme fraiche and stir until the mixture is creamy and the rice is tender. The rice should be pleasantly soft but still retain ‘bite’.
4. Add the crayfish tails and and season to taste. Serve immediately with the cherry tomatoes.



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