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    You are in: Home / Recipes / Asparagus Risotto With Crab and Orange Gremolada Recipe
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    Asparagus Risotto With Crab and Orange Gremolada

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    dicentra's Note:

    This is from one of my Food & Wine cookbooks. They say to pair this with an unoaked Italian sauvignon blanc.

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    Units: US | Metric


    1. 1
      Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth until just done, about 4 minutes.
    2. 2
      Remove with a slotted spoon. Put in a colander, rinse with cold water and drain. Keep the broth at a simmer.
    3. 3
      In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
    4. 4
      Add the rice and stir until it begins to turn opaque, about 2 minutes.
    5. 5
      Add the wine and salt. Cook, stirring, until the wine is absorbed.
    6. 6
      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.
    7. 7
      Continue cooking, adding broth ½ cup at a time and letting the rice absorb it before adding more.
    8. 8
      Cook the rice in this way until tender, 25-30 minutes in all. The broth that isn’t absorbed should be thickened by the starch from the rice. You may not need all of the liquid, or you may need more broth or water.

    Ratings & Reviews:

    • on February 17, 2010


      This tasted very good. The directions did not say when to add the gremolada so after the rice was done I folded in the asparagus and crabmeat and then added the garlic, parsley, zest and pepper. Made for the Bargain Basement tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Asparagus Risotto With Crab and Orange Gremolada

    Serving Size: 1 (643 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.5
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 4.7 g
    Cholesterol 39.0 mg
    Sodium 2027.3 mg
    Total Carbohydrate 68.4 g
    Dietary Fiber 4.8 g
    Sugars 3.2 g
    Protein 23.2 g

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