Asparagus Risotto with Crab and Orange Gremolada

Asparagus Risotto with Crab and Orange Gremolada
Photo by © Melanie Acevedo


  • ½ pound crabmeat, picked free of shell
  • 1 tablespoon cooking oil
  • 1 ¼ teaspoons salt
  • ¼ cup chopped fresh parsley
  • 1 ½ cups water, more if needed
  • 1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole
  • 1 quart canned low-sodium chicken broth or homemade stock, more if needed
  • + 7 more ingredients
    • ¼ teaspoon fresh-ground black pepper
    • 1 ½ cups arborio rice
    • 1 teaspoon grated orange zest (from 1/2 orange)
    • 2 cloves garlic, minced
    • 1 small onion, chopped
    • 2 tablespoons butter
    • ½ cup dry vermouth or dry white wine

1. Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth until just done, about 4 minutes. Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain. Keep the broth at a simmer. 2. In a large pot, melt 1 tablespoon of the butter with the oil...

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