How To Make Asparagus Risotto with Crab
Experience an amazing combination of asparagus and crab tossed with rice in this delicious Asparagus Risotto dish, served with a tasty orange gremolada!
Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth for about 4 minutes until just done.
Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain.
Keep the broth at a simmer.
In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.
Add the rice and stir for about 2 minutes until it begins to turn opaque. Add the vermouth and salt.
Cook, stirring, until the vermouth is absorbed. Add about ½ cup of the simmering broth. Cook, stirring frequently, until absorbed. The rice and broth should bubble gently. Adjust the heat as needed.
Continue cooking, adding the broth ½ cup at a time and letting the rice absorb it before adding more.
Cook the rice in this way for 25 to 30 minutes in all until tender. The broth that isn’t absorbed should be thickened by the starch from the rice.
Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon of butter. Cook until heated through.
Serve warm, and enjoy!
- Depending on the cooking, all of the liquid may not be needed, or more broth or water may be needed.
- Wine Recommendation: Asparagus is hard to pair with wine, as it combines with any bitter elements to produce a metallic taste. That means no tannins and definitely no oak. Go for a crisp, unoaked Italian sauvignon blanc from Friuli or Collio.
- Calories: 542.50kcal
- Fat: 13.15g
- Saturated Fat: 4.96g
- Trans Fat: 0.25g
- Monounsaturated Fat: 5.31g
- Polyunsaturated Fat: 2.03g
- Carbohydrates: 75.65g
- Fiber: 5.03g
- Sugar: 6.95g
- Protein: 24.06g
- Cholesterol: 77.46mg
- Sodium: 1401.06mg
- Calcium: 108.96mg
- Potassium: 771.78mg
- Iron: 6.82mg
- Vitamin A: 110.56µg
- Vitamin C: 16.13mg
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