Crab and Asparagus Risotto

Campbell's Crab and Asparagus Risotto Recipe

Creamy risotto gets transformed into a scrumptious main dish by adding crabmeat and asparagus. It requires a little stirring, but one bite will prove that it is worth the effort! 

At a glance

Prep

15 min.

Total

45 min.

Serves

8

Servings: 1 cup each

Cook: 25 min.

Stand: 5 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

2 tablespoons olive oil
1 medium orange orange bell pepper, diced (about 1 cup)
1/2 cup chopped onion or shallots
2 cups uncooked arborio rice or regular long-grain white rice
1/2 cup dry white wine
6 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1/2 pound asparagus or green beans, cut into 1-inch pieces (about 1 1/2 cups)
1/2 pound refrigerated pasteurized crabmeat (about 1 1/2 cups)
1/4 cup grated Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender.

  • 2

    Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.

  • 3

    Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.

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  • Tip: If you have some light or heavy cream on hand, stir in 2 tablespoons with the Parmesan cheese for a creamier dish.
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RID#27046

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