Crab and Asparagus Risotto

Crab and Asparagus Risotto

15 Reviews 1 Pic
  • Cook

    40 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (15)

Rate This Recipe
LisaRyan
11

LisaRyan

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!

Danielle
9

Danielle

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

GINAH1
7

GINAH1

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. If I made this again, I would probably saute the onions with some garlic for more flavor.

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 45.3 g
  • 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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