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Crab and Asparagus Risotto

SUBMITTED 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."
RECIPE RATING:
This recipe has been rated 7 times with an average star rating of 4.0
Read Reviews (7)
COOK TIME  40 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 medium orange pepper, diced
  • 1/2 cup chopped onion or shallots
  • 2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 6 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic), heated
  • 1/2 pound asparagus or green beans
  • 1/2 pound refrigerated pasteurized crabmeat
  • 1/4 cup grated Parmesan cheese

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.

FOOTNOTE

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

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 19, 2008 by Danielle 
I made this dish exactly as written, with the suggestion of adding cream. The flavors... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Feb. 19, 2009 by LisaRyan 
This was great. I added a little red bell pepper for color and a pound of baby shrimp with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Nov. 23, 2008 by RC 
Even though it takes about 40 minutes to prepare, this recipe is VERY easy. You literally just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 5, 2008 by austyn 
Excellent! Very easy recipe and extremely tasty. By boyfriend doesn't like asparagus but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on Feb. 18, 2009 by smferry 
YUMMMMMY! Even better the second day! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed on May 25, 2009 by may 
Crab too expensive to waste on this..besides the risotto with wine was funny tasting. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed on May 18, 2009 by Caiti 
Not worth the effort. It tasted fine but I didn't think it was anything special. MORE


 
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Nutritional Information
Crab and Asparagus Risotto

Servings Per Recipe: 8

Amount Per Serving

Calories: 293

  • Total Fat: 5g
  • Cholesterol: 27mg
  • Sodium: 876mg
  • Total Carbs: 44.5g
  •     Dietary Fiber: 1.8g
  • Protein: 12.6g

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