Asparagus Risotto With Crab And Orange Gremolada


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


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