Bone Suckin’® Crab and Vegetable Risotto Recipe
 
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Great summer recipe!
Author:
Recipe type: Entree
Serves: 6

Ingredients
  • Bone Suckin’ Chicken Seasoning & Rub, 2 Tbsp.
  • Arborio Rice (Risotto), 2 cups
  • Asparagus Spears, 1 lb., ends trimmed
  • Olive Oil, 1 Tbsp.
  • Butter, 1 stick
  • Onion, ½, chopped
  • Garlic, 2 Tbsp., minced
  • Mushrooms, 8 oz., sliced
  • Vegetable Broth, 6 cups
  • White Wine, ½ cup
  • Crab meat, 8 oz.
  • Parmesan Cheese, 1 cup
  • Sea Salt and pepper to taste

Instructions
  1. Preheat oven to 400˚.
  2. Place asparagus spears on a baking sheet, coat with olive oil and season with salt and pepper. Roast for 15 minutes in oven.
  3. In a stockpot, melt butter, sauté onions and garlic on medium-low heat for 5 minutes. Add rice, Bone Suckin’ Chicken Seasoning & Rub and stir until coated with butter. Pour in white wine and simmer for 2 minutes. Add one cup of vegetable broth to the pot and stir until the broth is absorbed. Continue to add the broth one cup at a time and keep stirring.
  4. Cut asparagus into bite size pieces and add to risotto along with sliced mushrooms. Continue to cook and stir for 20 minutes If risotto starts to dry out, add more broth. Risotto should have a creamy consistency. Add crabmeat and parmesan cheese, stir and cook for 5 more minutes. Serve hot with a salad as a side. Recipe serves 6.

 

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