Crab and Asparagus Risotto

Cooking Instructions

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.

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 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.

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

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