• 8servings
  • 45minutes
  • 282calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoon olive oil

  2. 1 medium orange pepper , diced (about 1 cup)

  3. 1/2 cup chopped onion or shallots

  4. 2 cup uncooked Arborio rice or regular long-grain white rice

  5. 1/2 cup dry white wine

  6. 6 cup Swanson® Chicken Broth (Regular, Natural Goodness TM or Certified Organic)

  7. 1/2 pound asparagus

  8. green beans , cut into 1-inch pieces (about 1 1/2 cups)

  9. 1/2 pound refrigerated pasteurized crabmeat (about 1 1/2 cups)

  10. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender .

  2. Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until it’s absorbed. Add 2 cups of the broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the asparagus and crabmeat with the last broth addition.

  3. Stir in the cheese. Remove the saucepan from the heat. Cover and let stand for 5 minutes. Serve the risotto with additional cheese, if desired.

  4. Tip : If you have some light or heavy cream on hand, stir in 2 tablespoons  with the Parmesan cheese for a creamier dish.


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