Crab and Asparagus Risotto Recipe -
Crab and Asparagus Risotto Recipe
  • READY IN 40 mins

Crab and Asparagus Risotto

Recipe by  

"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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Original recipe makes 8 servings Change Servings
  • COOK

    40 mins

    40 mins


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

Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2009

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!

Most Helpful Critical Review
May 18, 2009

Not worth the effort. It tasted fine but I didn't think it was anything special.

Dec 19, 2008

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

Oct 09, 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.

Nov 23, 2008

Even though it takes about 40 minutes to prepare, this recipe is VERY easy. You literally just stand by the stove, stir, and occasionally scoop in additional broth. I'm currently in Italy and made this recipe in a 5'X 5' foot kitchen! I didn't have asparagus or crab, so I substituted mini shrimp and broccoli, and it was great! Even better on day two when all the flavors congealed. I will definitely be making this again. It would probably be really good w/ chicken in it too. It's a great base recipe.

Feb 16, 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.

Dec 05, 2008

Excellent! Very easy recipe and extremely tasty. By boyfriend doesn't like asparagus but loved this dish. Also this dish allows for a lot of creativity so have fun with it!

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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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 868 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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