Crab and Asparagus Risotto

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 1 medium orange pepper, diced
• 1/2 cup chopped onion or shallots
• 2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 6 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic), heated
• 1/2 pound asparagus or green beans
• 1/2 pound refrigerated pasteurized crabmeat
• 1/4 cup grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the chicken broth in a saucepan and keep it at a gentle simmer over low heat.

2. Heat the olive oil in a large heavy pot over medium heat. Add the orange pepper and onion or shallots and cook, stirring, until softened, about 5 minutes.

3. Add the Arborio rice and stir for 1 to 2 minutes until the grains look slightly translucent at the edges.

4. Pour in the dry white wine and stir until it is mostly absorbed, about 2 minutes.

5. Add the hot broth one ladleful at a time, stirring often and adding the next ladleful only after the last is absorbed, until the rice is creamy and tender, about 20 minutes.

6. Cut the asparagus (or green beans) into 1-inch pieces and stir them into the rice for the last 5 minutes, until crisp-tender.

7. Gently fold in the refrigerated pasteurized crabmeat and heat through for about 2 minutes. The crab is already cooked, so warming it is enough.

8. Remove the pot from the heat, stir in the grated Parmesan until creamy, and serve right away.