Risotto with crab and asparagus recipe

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Created by Mirco Speri

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Cuisine: Italian
Prep Time: 15 min(s)
Cook Time: 15 min(s)
Serves 6

Chef Mirco Speri introduces us to a typical recipe from Veneto, specifically from the area nearby Verona, with some little "innovations".

Ingredients

½ onion, finely diced
2 garlic cloves, chopped
1 bay leaf
500g carnaroli rice
125g white wine
1 litre vegetable stock
1 bunch green asparagus, trimmed, halved crossways
1 bunch white asparagus, trimmed, halved crossways
200g cooked crab meat
2 springs chopped parsley
2 tbsp butter
2 tbsp grated parmesan

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Preparation

In a large frypan, heat olive oil over high heat. Sautée the onion, garlic and bay leaf. Add the rice and toast in hot olive oil. Add salt and the white wine and cook until the liquid reduces.

Add the vegetable stock, a little at a time, stirring constantly, and cook until the rice is just cooked.

Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green. Refresh under cold running water. Diagonally slice the cooked asparagus. Add half the asparagus to the rice.

Heat olive oil in a frypan over medium heat. Add the garlic and cook until aromatic. Add the crab meat and heat through.

When the rice is almost well cooked, stir in parsley, butter and a little bit of parmesan.

Reheat the remaining asparagus and serve on the side.

If you enjoyed this Risotto with crab and asparagus recipe then browse more Italian recipes, rice recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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