Crab and Asparagus Risotto14 Reviews
- Cook: 40 min
- Ready In: 40 min
“Creamy risotto is perfectly flavored with Swanson® Chicken Broth, dry white wine, tender crabmeat, crisp asparagus, diced orange pepper, chopped onion and Parmesan cheese.” - by Campbell's Kitchen
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 287 cal
- 4.9 g
- 45.3 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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!..." See more"
"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..." See more"
"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 creamier. ..." See more If I made this again, I would probably saute the onions with some garlic for more flavor."
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