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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

Description

Crabmeat And Asparagus Is A Match Made In Heaven. This Recipe Is Also Fantastic, However, Without Any Crab At All. Leave It Out And Serve The Risotto As A Side Dish Or As A First Course At A Springtime Dinner Party.

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