Asparagus Risotto
Recipe By: Dave and Alison Keith
Servings size: 4
Preparation Time: 0:50 min
Ingredients
- 5 cups chicken broth
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- ½ cup finely chopped onion
- 1 ½ cups Arborio rice
- ¾ pound asparagus, cut into 1 inch pieces
(separate the tips out) - ¼ cup grated parmesan cheese
- fresh crab meat
Directions
Bring broth to a steady simmer. In another 4 quart pot, heat butter and oil over medium heat. Sauté onion for 1 to 2 minutes to soften, being careful not to brown int. Add rice, stir for 1 minute making sure all grains are well coated. Add wine and stir until completely absorbed. Add simmering broth, ½ cup at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next ½ cup, reserving 1/3 cup to add at the end. Add asparagus after about 12 minutes. After approximately 18 minutes add asparagus tips, reserved broth and parmesan cheese. Stir vigorously to combine. Top with fresh crab and serve immediately.
