Crab and Asparagus Risotto Recipe: A Delicious Seafood Dish
Crab and asparagus risotto is a luxurious and delicious dish that is perfect for special occasions or a fancy date night at home. This creamy and flavorful risotto is made with succulent crabmeat and fresh asparagus, a mixture of aromatic spices, and a touch of white wine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken broth | 4 cups |
| Olive oil | 2 tablespoons |
| Onion | 1, diced |
| Garlic | 2 cloves, minced |
| Arborio Rice | 2 cups |
| White wine | 1/2 cup |
| Dried basil | 1/4 teaspoon |
| Dried thyme | 1/4 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Grated Parmesan cheese | 1 cup |
| Fresh asparagus | 1 pound, trimmed and cut into 1-inch pieces |
| Crabmeat | 1 pound, cooked and flaked |
| Butter | 2 tablespoons |
| Fresh parsley | 2 tablespoons, chopped |
Instructions
- In a large saucepan, heat chicken broth over low heat.
- In another large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until soft, about 5 minutes.
- Add the rice to the saucepan and stir to coat with the oil. Cook for 2 minutes, stirring constantly.
- Add white wine, basil, thyme, salt, and pepper to the saucepan. Cook until the wine has been absorbed, about 2 minutes.
- Gradually add the hot chicken broth to the rice mixture, about 1/2 cup at a time, constantly stirring and waiting until the liquid is absorbed before adding more. Continue this process until the rice is cooked and the mixture is creamy for about 18 to 20 minutes.
- Stir in Parmesan cheese, asparagus, crabmeat, butter, and parsley. Cook until the asparagus is tender and the crabmeat is heated through about 5 minutes.
- Serve hot and enjoy!