Reviewed: Jun. 12, 2013

A very nice basic risotto recipe. I didn't have wine so just used a bit of extra stock. I also cooked the asparagus first in a griddle pan to soften them before adding with the crabmeat at the end. Lovely combination of vegetables and crab plus flavours. Could also have perhaps added some fresh herbs at the end (parsley?).

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Reviewer:

DebYun

Reviewed: May 29, 2011

Really good, needed a bit of extra seasoning (which is why I only gave it 4 stars). Will make again, great base recipe even the kids loved it!

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3 users found this review helpful

Reviewer:

Erika

Cooking Level: Intermediate

Living In: North Delta, British Columbia, Canada

Reviewed: May 23, 2011

This was very, very good. Only thing I did differently was to roast the asparagus first - roasting gives it so much more flavor. This recipe is a real winner!! Thank you.

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Reviewer:

BUNKYLION

Cooking Level: Intermediate

Home Town: Weehawken, New Jersey, USA

Reviewed: Feb. 15, 2011

This risotto DID turn out well, but not amazing. I did not make any changes to the recipe.

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Reviewer:

emilykris

Reviewed: May 27, 2010

Easy and quite good. Would add another colored pepper, maybe red for variety.

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Reviewer:

deb698

Cooking Level: Intermediate

Home Town: Sayre, Pennsylvania, USA

Living In: Yardley, Pennsylvania, USA

Reviewed: Feb. 15, 2010

I never made risotto before and it came out delicious! I added 2 cloves of garlic, a little Italian seasoning and crushed red pepper while cooking the onions and peppers. I like my asparugus "well done". I added them after the onions and peppers were cooked so they wouldn't be too crunchy.

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Reviewer:

NicoleRegina

Reviewed: Nov. 29, 2009

another great version of risotto. I must admit though, I prefer adding one cup of white cheddar or asiago over the parmesan. This is also good with grilled red onions and the asparagus.

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Reviewer:

hygiene64

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Reviewed: Oct. 8, 2009

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.

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7 users found this review helpful