Ingredients
4cupschicken broth,low-sodium
1½cupswater
1lbasparagus
2tbspbutter
1tbspcooking oil
1small onion
1½cupsarborio rice
½cupdry vermouth,or dry white wine
1¼tspsalt
½lbcrabmeat
1tsporange zest,(from ½ orange), grated
2garlic cloves
¼cupfresh parsley,chopped
¼tspfresh ground black pepper
Preparation
Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth for about 4 minutes until just done.
Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain.
Keep the broth at a simmer.
In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.
Add the rice and stir for about 2 minutes until it begins to turn opaque. Add the vermouth and salt.
Cook, stirring, until the vermouth is absorbed. Add about ½ cup of the simmering broth. Cook, stirring frequently, until absorbed. The rice and broth should bubble gently. Adjust the heat as needed.
Continue cooking, adding the broth ½ cup at a time and letting the rice absorb it before adding more.
Cook the rice in this way for 25 to 30 minutes in all until tender. The broth that isn’t absorbed should be thickened by the starch from the rice.
Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon of butter. Cook until heated through.
Serve warm, and enjoy!
