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Crab and Fennel Risotto

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B9, E
    MineralsSelenium, Copper, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 fennel bulbs with tops

    2. 1 cup sliced fresh mushrooms, such as shiitake, porcini, or button

    3. 1/2 teaspoon fennel seed, crushed

    4. 1 tablespoon olive oil

    5. 1 cup uncooked Arborio or medium grain rice

    6. 3 1/4 cups water

    7. 1 teaspoon instant chicken bouillon granules

    8. 1/8 teaspoon pepper

    9. 1 cup cooked crabmeat; one 6-ounce can crabmeat, drained, flaked, and cartilage removed; or one 6-ounce package frozen crabmeat, thawed and drained

    10. 1/2 cup asparagus,* cut into 1-inch pieces

    11. 1/3 cup thinly sliced green onions

    Instructions Jump to Ingredients ↑

    1. Trim fennel bulbs, reserving tops. Quarter bulbs lengthwise and slice. Measure 1 cup sliced fennel. Snip enough of the fennel tops to get 1 tablespoon; set aside. In a large saucepan cook the 1 cup fennel, the mushrooms, and fennel seed in hot oil until tender. Stir in rice. Cook and stir over medium heat for 2 minutes.

    2. Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).

    3. Remove saucepan from heat. Stir in crabmeat, asparagus, and green onions. Let stand, covered, for 5 minutes. (The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little water to reach the desired consistency.)

    4. Stir in the snipped fennel tops. If desired, garnish with additional fennel tops.

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