Spinach Risotto with Crayfish Tails and Currants

Rinse the parsley and shake dry, pluck the leaves from the stems and chop finely. Peel and finely dice the onions and garlic clove. Melt 4 tbsp butter in a casserole and sauté the diced onion, half of the garlic and parsley.

Crush the spices and dried kitchen herbs with the sea salt in a mortar, add to the casserole form and sauté briefly. Add the long-grain rice and stir-fry until translucent.

Add the frozen spinach, the clear soup and the currants. Cover the lid and simmer the risotto at low temperature for about 25 minutes until the long grain rice is cooked but still has bite.

Rinse and dry the crab tails. Heat the remaining butter in a frying pan, roast the crayfish tails with the remaining garlic in it all around for about 5 min. Season with salt and pepper. Stir the spinach risotto once and arrange with the crayfish tails on plates or possibly in dessert bowls. If desired, drizzle with the juice of a lemon.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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