Crab Risotto with Lemon and Asparagus
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 lb
thin asparagus spears, cut into 1/2-inch pieces
2 tbsp
unsalted butter
1 md
yellow onion, chopped
1 ½ c
medium-grain white rice, such as Arborio
¼ c
dry vermouth
2 tsp
finely grated lemon zest
2 tsp
packed fresh tarragon leaves, minced
4 c
chicken broth
¾ lb
lump crabmeat, picked over for shell and cartilage
½ tsp
ground black pepper
The Great Big Pressure Cookbook includes over 500 recipes for the iconic American countertop appliance by Bruce Weinstein and Mark Scarbrough.
Crab risotto sounds fancy and complicated, but with a pressure cooker, you can shave off hours spent hovering over the stove top, and get the same (if not better) results. It’s creamy and zesty, and sure to be a crowd-pleaser.
Directions
- Bring a large saucepan of water to a boil over high heat. Add the asparagus and blanch for 2 minutes. Drain in a colander set in the sink, rinsing with cool water to stop the cooking. Drain well.
- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until softened, about 4 minutes. Add the rice and cook for 1 minute, stirring all the while.
- Add the vermouth, zest, and tarragon; stir until the rice has absorbed the liquid. Pour in the broth and stir well.
- Lock the lid onto the pot. STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 7 minutes. OR ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 10 minutes.
- Use the quick-release method to bring the pot’s pressure back to normal.
- Unlock and open the pot. Set the stovetop pot over medium heat or turn the electric one to its browning mode. Stir in the crabmeat, parsley, pepper, and blanched asparagus. Stir over the heat for 1 minute to warm through before serving.
Reprinted from The Great Big Pressure Cooker Book. Copyright © 2015 by Mark Scarbrough and Bruce Weinstein. Photographs copyright © 2015 by Tina Rupp. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
