4 Cup Chicken Stock 1/2 Cup White Wine
1 1/2 Cup Water, more if needed 1 1/4 Tsp Salt
2 Cups Asparagus 1/2 Lb Crabmeat
3 Tbl Butter 1/2 Cup Parmesan Cheese
3 Tbl Spring Onion, Minced 1 Tsp Orange Zest
3 Clove Garlic, Minced 1/4 Cup Fresh Parsley
1 1/2 Cup Arborio Rice 1/4 Tsp Black Pepper
Cut the ends off the asparagus and cut into 1 inch pieces - you should have two cups when finished. Bring the water to a simmer in a medium pot. Cook the asparagus in the broth until just done. Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain. DO NOT DISCARD WATER - keep it at a simmer. Bring broth to a simmer
In a large pot, melt the butter. Add the onion and garlic. Cook, stirring occasionally, until translucent. Add the rice and stir until it begins to turn opaque, about 2 minutes. Add the white wine and stir until the wine is absorbed. Add about 1/2 cup of the simmering broth. Cook and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time and letting the rice absorb it before adding more. Cook the rice in this way until tender. If you run out of broth before the rice is tender, use the water from the asparagus. You may not need all of the liquid, or you may need more broth or water.
Stir in the salt, asparagus, crab, cheese, orange zest, garlic, parsley, and pepper; cook until heated through.
Per Serving: 383 Cal (26% from Fat, 25% from Protein, 49% from Carb); 23 g Protein; 11 g Tot Fat; 6 g Sat Fat; 3 g Mono Fat; 45 g Carb; 3 g Fiber; 1 g Sugar; 159 mg Calcium; 5 mg Iron; 2125 mg Sodium