Crab and Asparagus Risotto

Crab and Asparagus Risotto is one of the Tasty & Healthy Food.

Pour the Stock Into a Saucepan and Bring to the Boil.stirring Constantly and Being Sure, Until the Rice Is Al Dente and Creamy, Top With Chervil Spring.

  • To prep

    15 Mins
  • To cook

    25 Mins
  • Level

  • Yields

  • Calories 389
  • Protein 21 g
  • Carbohydrate 44 g
  • Fat 13 g
  • Fibre 2.8 g
  • Sodium 888 mg


  1. Step

    5 Min

    Pour the stock into a saucepan and bring to the boil. Reduce the heat and keep at simmering point.

  2. Step

    5 Min

    Place a large heavy-based saucepan saucepan over a medium heat and stir for 1 to 2 minutes, until the rice is well coated. Add a cupful of stock at a time, stirring constantly and being sure that each addition of stock is absorbed before you add more.

  3. Step

    30 Min

    Continue adding stock for about 25 minutes. Add the asparagus and continue to add the remaining stock for about another 2 minutes, or until the rice is al dente and creamy. Remove the saucepan from the heat, stir in the remaining butter, the crab meat, lemon zest and juice, and salt and pepper, to taste. Cover the saucepan and leave to sit for 3 minutes to allow the flavors to develop. Stir and divide among four bowls. Top with chervil spring.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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