Crab and Asparagus Risotto


  • 2 tablespoons olive oil
  • 1 medium orange pepper, diced
  • ½ cup chopped onion or shallots
  • 2 cups uncooked Arborio rice
  • ½ cup dry white wine
  • 6 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic), heated
  • ½ pound asparagus or green beans
  • + 2 more ingredients
    • ¼ cup grated Parmesan cheese
    • ½ pound refrigerated pasteurized crabmeat

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 in...

View full recipe at SpringPad


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