Crab and Asparagus Risotto

Crab and Asparagus Risotto


"Creamy risotto is perfectly flavored with Swanson® Chicken Broth, dry white wine, tender crabmeat, crisp asparagus, diced orange pepper, chopped onion and Parmesan cheese."


40 m {{adjustedServings}} servings 287 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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  1. 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 and cook and stir for 2 minutes or until the rice is opaque. Add the wine and cook and stir until it's absorbed. Stir 2 cups of the hot broth into the rice mixture. Cook and stir until the broth is absorbed, maintaining the rice at a gentle simmer. Continue cooking and adding broth, 1/2 cup at a time, stirring until it's absorbed after each addition before adding more. Add the asparagus and crabmeat with the last broth addition. Stir the cheese into the risotto. Remove the pan from the heat. Cover and let it stand for 5 minutes. Serve the risotto with additional cheese.


  • Tip: If you have some light or heavy cream on hand, stir in 2 tablespoons with the Parmesan cheese for a creamier dish.
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  1. 18 Ratings


This was great. I added a little red bell pepper for color and a pound of baby shrimp with the last broth addition. It was a great Valentines Dinner for my husband who loves risotto!

I made this dish exactly as written, with the suggestion of adding cream. The flavors compliment each other well, and the dish was a hit at my dinner party! Thanks for the recipe

This was good, but needed some more seasonings. I used a pound of crabmeat and thin asparagus to ensure it would cook quickly. I added salt and pepper and cream with the cheese to make it crea...