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Asparagus Risotto With Crab And Orange Gremolada Recipe

Indulge in this elegant Asparagus Risotto, brimming with succulent crab meat and a vibrant orange gremolada. This refined recipe, inspired by renowned food & wine pairings, is best enjoyed with an unoaked Italian Sauvignon Blanc. The creamy risotto, tender asparagus, and zesty gremolada create a symphony of flavors in your mouth. Perfect for a special occasion or a weeknight treat!

Prep Time 15 mins
Cook Time 35 mins
Calories 496.6 kcal
Protein 46g
Rating 4.0 (1 Reviews)
Asparagus Risotto With Crab And Orange Gremolada 77

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus Risotto With Crab And Orange Gremolada

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How to Make Asparagus Risotto With Crab And Orange Gremolada

  1. Bring 4 cups of vegetable broth and 1 cup of water to a simmer in a medium saucepan.
  2. Snap off the tough ends of 1 pound asparagus and cut into 1-inch pieces. Add to the simmering broth and cook until tender-crisp, about 4 minutes.
  3. Remove asparagus with a slotted spoon, rinse under cold water, and set aside.
  4. Maintain the broth at a gentle simmer.
  5. In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat.
  6. Add 1 small finely chopped yellow onion and cook until softened and translucent, about 5 minutes.
  7. Add 1 ½ cups Arborio rice and stir constantly until the grains become translucent around the edges, about 2 minutes.
  8. Pour in ½ cup dry white wine (Italian Sauvignon Blanc recommended) and stir until absorbed.
  9. Add ½ cup of the warm broth to the rice, stirring frequently until absorbed.
  10. Continue adding broth, ½ cup at a time, stirring constantly until each addition is absorbed before adding more. The rice should be creamy and al dente.
  11. This process should take about 20-25 minutes. The risotto should be creamy and have a slight resistance (al dente).
  12. Stir in 1 cup cooked crab meat and the cooked asparagus during the last few minutes of cooking.
  13. Remove from heat and stir in 2 tablespoons of butter and ½ cup grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  14. Prepare the gremolada: Finely zest 1 orange and finely chop the zest. Combine with 2 tablespoons chopped fresh parsley.
  15. Serve immediately, garnished with the orange gremolada.

Nutrition Information (Approximate per serving)

Sodium

84 g

Sugar

13g

Fat

23g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Rice Seafood Vegetables European Dinner Party Low Fat Spring Italian Crab Dietary One Dish Meal Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low In Something Pasta Rice And Grains Short Grain Rice Shellfish Asparagus Taste Mood