Creamy risotto gets transformed into a scrumptious main dish by adding crabmeat and asparagus. It requires a little stirring, but one bite will prove that it is worth the effort!
cost per recipe: $12.37
The price is determined by the national average.
tablespoons olive oil
medium orange orange bell pepper, diced (about 1 cup)
cup chopped onion or shallots
cups uncooked arborio rice or regular long-grain white rice
cup dry white wine
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
pound asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)
pound refrigerated pasteurized crabmeat (about 1 1/2 cups)
cup grated Parmesan cheese
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 to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.
Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.