How To Make Crab and Asparagus Risotto Recipe
A deliciously creamy and savory risotto with sweet crab meat and fresh asparagus.
Serves:
Ingredients
- 1 lb. arborio rice
- 4 cups of chicken broth
- 1 cup of white wine
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 lb. asparagus, trimmed
- 1 lb. lump crab meat
- 1/2 cup of grated parmesan cheese
- 1/4 cup of heavy cream
- 2 tbsp. of butter
- Salt and pepper to taste
Instructions
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In a large pot, heat the chicken broth and keep it simmering on low heat.
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In a separate pot, sauté the shallot and garlic in the butter until soft.
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Next, add the arborio rice and stir until it is coated with the butter and slightly toasted.
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Add the white wine and stir until it’s absorbed.
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Begin adding the simmering chicken broth one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next.
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About halfway through the cooking time (when the rice is about halfway cooked), blanch the asparagus in boiling salted water for 3 minutes, then transfer them to an ice bath to stop the cooking.
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Roughly chop the asparagus and set aside.
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Add the crab meat and asparagus to the pot and continue to stir and add more broth as needed.
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Once the rice is tender, add the parmesan cheese and heavy cream and stir until it is smooth and creamy.
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Season with salt and pepper to taste.
Nutrition
- Calories : 630kcal
- Total Fat : 16g
- Saturated Fat : 9g
- Cholesterol : 117mg
- Sodium : 1451mg
- Total Carbohydrates : 82g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 35g
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