Crab and Asparagus Risotto Recipe

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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!

Ingredients

2 tbsp. olive oil
1 medium orange pepper, diced (about 1 cup)
1/2 cup chopped onion or shallots
2 cups uncooked Arborio rice or regular long-grain white rice
1/2 cup dry white wine
6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/2 lb. asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)
1/2 lb. refrigerated pasteurized crabmeat (about 1 1/2 cups)
1/4 cup grated Parmesan cheese

Directions

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.
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.
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: