Risotto with Asaparagus Peas & Crab
Ingredients
- 1 cup Arborio Rice
- 3 cups Chicken Broth
- ½ cup White Wine
- 2 cloves Garlic Minced
- 1 ½ teaspoons Basil Dried
- 1 tablespoon Olive Oil
- 1 cup Fresh Asparagus Cut into 1" pieces
- ½ cup Frozen Peas
- 1 cup Crab Meat
- ½ cup Parmesan Cheese Grated
Instructions
- In a small sauce pan bring the chicken broth to a slow simmer. While the broth is warming saute the chopped onion in a medium sized skillet in 1T of olive oil until translucent, about 8-10 minutes. Add the Garlic and continue to cook for another minute or so. Add the Aborio Rice and let it get a bit toasty, 1-2 minutes, then add the white wine and basil and bring to a slow boil. When the wine has reduced add the chicken broth a cup or so at a time until the liquid has been absorbed. You don't have to stir constantly just every so often so that the liquid is evenly distributed. When you are ready to add the last 1 1/2 cups of broth add the asparagus and peas and continue to cook until almost all of the liquid has been absorbed, then add the crab and Parmesan cheese and stir to incorporate. Heat through and add salt and pepper to taste.