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Crab and Asparagus Risotto

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Crab and Asparagus Risotto

Crab and Asparagus Risotto
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total prep 282 calories/serving
Creamy risotto gets transformed into a scrumptious main dish by adding crabmeat and asparagus. It requires a little stirring, but one bite will prove that it is worth the effort! 

Ingredients

Directions

  • Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender.
  • Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.
  • Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.
  • Tip: If you have some light or heavy cream on hand, stir in 2 tablespoons with the Parmesan cheese for a creamier dish.