I bought a tub of Crayfish tails when I was trying to do my 6 weeks without sugar. I was going to use them for a salad but after giving up (let’s face it I only lasted 6 days!), salads weren’t high on the agenda anymore. So I decided to cook a Crayfish and Mushroom Risotto. I didn’t have any fish stock in the store cupboard so I used Vegetable Stock instead but it was still absolutely delicious. Risotto is so easy to make, although you do have to keep stirring the pan so that it doesn’t stick but it’s a delicious treat. Ingredients (Serves 4) 20g butter 1 red onion, finely chopped 1 clove garlic, crushed handful chestnut mushrooms, chopped in half 250g 100ml dry white wine 1 pint vegetable stock (I used Bouillon) 225g cooked crayfish tails 2 tbsp double cream 2 tbsp freshly grated parmesan salt and freshly ground black pepper 2 tbsp flatleaf parsley, chopped Method 1. In a large frying pan, melt the butter and sauté the onion until translucent …