Asparagus Risotto with Crab and Orange Gremolada

Ingredients

  1. 1 quart canned low-sodium chicken broth or homemade stock, more if needed
  2. 1 1/2 cups water, more if needed
  3. 1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole
  4. 2 tablespoons butter
  5. 1 tablespoon cooking oil
  6. 1 small onion, chopped
  7. 1 1/2 cups arborio rice
  8. 1/2 cup dry vermouth or dry white wine
  9. 1 1/4 teaspoons salt
  10. 1/2 pound crabmeat, picked free of shell
  11. 1 teaspoon grated orange zest (from 1/2 orange)
  12. 2 cloves garlic, minced
  13. 1/4 cup chopped fresh parsley
  14. 1/4 teaspoon fresh-ground black pepper

Description

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