Crab and Asparagus Risotto

Jennifer J


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


  1. In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  2. In 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.
  3. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, careful not to burn.
  4. Add 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.
  5. Repeat 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.
  6. After the last addition of liquid has been mostly absorbed, add the asparagus until heated through.
  7. Fold 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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