Spring Risotto with Green Asparagus, Peas and Crab Meat
A springtime risotto featuring fresh green asparagus, peas and crab meat—an enticing dish from the crab category. Try this and more recipes from Spoonsparrow!
Ingredients
- 1 onion
- 2 tbsp butter
- 300 g Arborio rice
- 150 ml dry white wine
- 800 ml vegetable broth
- 500 g Green Asparagus
- Salt
- 150 g peas (fresh or frozen)
- 100 g crab meat
- 50 g freshly grated Parmesan cheese
- black pepper (ground)
Instructions
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1.
Peel and finely dice the onion, then sauté in 1 tbsp butter until translucent. Add the rice and stir briefly to toast. Deglaze with white wine, letting it reduce slightly, then add enough broth to just cover the rice. Simmer gently, stirring occasionally. Gradually pour in the remaining broth over about 20 minutes, allowing the risotto to become creamy while the grains remain al dente.
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2.
Meanwhile, peel the lower third of the asparagus and cut the spears into ~3 cm pieces. Boil in salted water for about 5 minutes, then drain. Add the peas and asparagus to the risotto about 5 minutes before it’s done cooking. Finally, break up the crab meat and stir it in. Heat through, fold in Parmesan and remaining butter, season with salt and pepper, and serve hot.
