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1 quart canned low-sodium chicken broth or homemade stock, more if needed
1 1/2 cups water, more if needed
1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole
2 tablespoons butter
1 tablespoon cooking oil
1 small onion, chopped
1 1/2 cups arborio rice
1/2 cup dry vermouth or dry white wine
1 1/4 teaspoons salt
1/2 pound crabmeat, picked free of shell
1 teaspoon grated orange zest (from 1/2 orange)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
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 oskar
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Comments
I couldn't fathom the idea of using orange zest so I used Parmesan cheese instead. Good. The directions say 25-30 minutes for cooking the risotto, but I found 40-45 minutes was barely sufficient.