Crab and Asparagus Risotto
Recipe from
Swanson Broth & Stock
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!
Servings:
8
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
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2 tbsp.olive oilsee savings
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1medium orange pepper, diced (about 1 cup)see savings
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1/2 cupchopped onion or shallotssee savings
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2 cupsuncooked Arborio rice or regular long-grain white ricesee savings
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1/2 cupdry white winesee savings
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6 cupsSwanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)see savings
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1/2 lb.asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)see savings
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1/2 lb.refrigerated pasteurized crabmeat (about 1 1/2 cups)see savings
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1/4 cupgrated Parmesan cheesesee savings
Directions
1.
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.
2.
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.
3.
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.
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