Trim fennel bulbs, reserving tops. Quarter bulbs lengthwise and slice. Measure 1 cup sliced fennel. Snip enough of the fennel tops to get 1 tablespoon; set aside. In a large saucepan cook the 1 cup fennel, the mushrooms, and fennel seed in hot oil until tender. Stir in rice. Cook and stir over medium heat for 2 minutes.

Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).

Remove saucepan from heat. Stir in crabmeat, asparagus, and green onions. Let stand, covered, for 5 minutes. (The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little water to reach the desired consistency.)

Stir in the snipped fennel tops. If desired, garnish with additional fennel tops.

*Note: If using thick asparagus spears, halve spears lengthwise, cut into 1-inch pieces, and cook in a small amount of boiling water until crisp-tender. Add to risotto. Makes 4 servings.