Crab and Asparagus Risotto

Name: Crab and Asparagus Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters uncooked Arborio rice; 1 liters Swanson® Chicken Broth (Regular, Natural or Certified Organic), heated; 227 grams refrigerated pasteurized crabmeat; 118 milliliters dry white wine; 227 grams asparagus or green beans; 2 Tbsps olive oil; 118 milliliters chopped onion or shallots; 1 medium orange pepper, diced; 59 milliliters grated Parmesan cheese

Crab and Asparagus Risotto might be just the side dish you are searching for. One serving contains 281 calories, 11g of protein, and 5g of fat. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet. A mixture of arborio rice, parmesan cheese, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat the oil in a 4-quart saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the pepper and onion and cook for 3 minutes or until the vegetables are tender.

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Vegetable

Pepper

Onion

Add the rice and cook and stir for 2 minutes or until the rice is opaque.

Ingredients you will need

Rice

Add the wine and cook and stir until it's absorbed. Stir 2 cups of the hot broth into the rice mixture. Cook and stir until the broth is absorbed, maintaining the rice at a gentle simmer. Continue cooking and adding broth, 1/2 cup at a time, stirring until it's absorbed after each addition before adding more.

Ingredients you will need

Broth

Rice

Wine

Add the asparagus and crabmeat with the last broth addition. Stir the cheese into the risotto.

Ingredients you will need

Asparagus

Crabmeat

Cheese

Broth

Remove the pan from the heat. Cover and let it stand for 5 minutes.

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Frying Pan

Serve the risotto with additional cheese.

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Cheese

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

473milliliters

uncooked Arborio rice 1liters

Swanson® Chicken Broth (Regular, Natural or Certified Organic), heated 227grams

refrigerated pasteurized crabmeat 118milliliters

dry white wine 227grams

asparagus or green beans 2Tbsps

olive oil 118milliliters

chopped onion or shallots 1medium

orange pepper, diced 59milliliters

grated Parmesan cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.