Crab and Asparagus Risotto

Jennifer H


I love Risotto. I played around with this recipe until I found what I feel to be the right combination of ingredients and flavors. I hope you all enjoy it. My teenagers love it.

★★★★★ 1 vote
35 Min


2 Tbsp
butter, unsalted
2 Tbsp
vegetable oil
2 clove
garlic, minced
1 lb
arborio rice
1 1/2 c
chicken stock
1/2 c
white wine, dry
1 c
parmesan cheese, grated
1/2 c
onions, finely chopped
1/2 c
chives, chopped
6 oz
lump crab meat
1 c
asparagus, cooked and cut into 1 inch thick pieces
kosher salt
black pepper, freshly ground

How to Make Crab and Asparagus Risotto


  • 1In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • 2In a large 3 to 4-quart heavy saucepan over medium heat, heat the butter and oil together in a large saute pan over medium heat. Add the onions and garlic, saute until soft. Do not brown, they should be translucent.
  • 3Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, careful not to burn.
  • 4Add about 1/2 cup of stock mixture to the rice just enough to cover the top of the rice.and stir over a medium heat until the rice is almost dry and all the stock has been incorporated.
  • 5Repeat this process until the rice is cooked but still has a slight bite. (If you run out of the wine broth mixture quickly prepare a little more to soften the rice) The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
  • 6After the last addition of liquid has been mostly absorbed, add the asparagus until heated through.
  • 7Fold in the crabmeat, chopped chives, and Parmesan. Taste and season, to taste, with salt and freshly ground black pepper. Serve immediately.

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