Asparagus Risotto with Crab and Orange Gremolada

Name: Asparagus Risotto with Crab and Orange Gremolada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart canned low-sodium chicken broth or homemade stock, more if needed; 1 1/2 cups water, more if needed; 1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole; 2 tablespoons butter; 1 tablespoon cooking oil; 1 small onion, chopped; 1 1/2 cups arborio rice; 1/2 cup dry vermouth or dry white wine; 1 1/4 teaspoons salt; 1/2 pound crabmeat, picked free of shell; 1 teaspoon grated orange zest (from 1/2 orange); 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1/4 teaspoon fresh-ground black pepper

Servings: persons

1 quart canned low-sodium chicken broth or homemade stock, more if needed
1 1/2 cups water, more if needed
1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole
2 tablespoons butter
1 tablespoon cooking oil
1 small onion, chopped
1 1/2 cups arborio rice
1/2 cup dry vermouth or dry white wine
1 1/4 teaspoons salt
1/2 pound crabmeat, picked free of shell
1 teaspoon grated orange zest (from 1/2 orange)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 teaspoon fresh-ground black pepper

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.", "In a large pot, melt 1 tablespoon of the butter with the oil.", "Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.", "Add the rice and stir until it begins to turn opaque, about 2 minutes.", "Add the vermouth and salt.", "Cook, stirring, until the vermouth is absorbed.", "Add about 1/2 cup of the simmering broth; cook, stirring frequently, until absorbed.", "The rice and broth should bubble gently; adjust the heat as needed.", "Continue cooking, adding broth 1/2 cup at a time and letting the rice absorb it before adding more.", "Cook the rice in this way until tender, 25 to 30 minutes in all.", "The broth that isn""t absorbed should be thickened by the starch from the rice.", "You may not need all of the liquid, or you may need more broth or water.", "Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon butter.", "Cook until heated through."]

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 quart canned low-sodium chicken broth or homemade stock, more if needed, 1 1/2 cups water, more if needed, 1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole, 2 tablespoons butter, and more.

Yes, Asparagus Risotto with Crab and Orange Gremolada falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!