This Crab and Asparagus Risotto by Jamie Oliver is a rich and creamy dish that brings together the sweetness of crab, the freshness of asparagus, and the smooth, velvety texture of risotto. The combination of citrusy lemon, fresh parsley, and a touch of Parmesan adds depth to the flavor, making this risotto a perfect dish for a light yet indulgent meal.
Why Everyone Will Love This Recipe
This Crab and Asparagus Risotto offers a perfect balance of flavors and textures.
- Rich and creamy risotto made with arborio rice
- Sweet, tender crab mixed with lemon and Parmesan
- Fresh asparagus adds a vibrant, crunchy element
- Easy to make—this dish comes together with simple ingredients and a little attention
It’s a sophisticated yet simple meal that’s perfect for a weeknight dinner or a special occasion.
What Is Crab and Asparagus Risotto?
This Crab and Asparagus Risotto is a creamy, flavorful Italian dish made with arborio rice cooked in vegetable stock and white wine, then combined with tender crab meat, asparagus, and fresh herbs. The result is a luxurious yet light risotto that's perfect for spring and summer meals.
Cooking Tips
- Stir constantly—the key to a creamy risotto is releasing the rice’s starch, which makes the dish rich.
- Use warm stock—this helps the rice cook evenly and prevents it from cooling down.
- Add the crab last—to maintain its delicate texture and flavor.
- Toss the asparagus in lemon and olive oil before serving for a fresh finish.
Frequently Asked Questions
Can I use frozen crab meat?
Yes, frozen crab meat can be used, but fresh crab provides a sweeter, more delicate flavor.
Can I make this risotto ahead of time?
Risotto is best served immediately for its creamy texture, but you can prep the ingredients and cook the risotto just before serving.
What other vegetables can I use instead of asparagus?
You can substitute asparagus with peas, spinach, or even zucchini for a similar fresh flavor.
Can I make this recipe vegetarian?
You can omit the crab and replace it with mushrooms or other vegetables for a vegetarian version of this risotto.
How do I know when the risotto is done?
The risotto should be al dente—slightly firm to the bite but not crunchy. It should also have a creamy consistency.
How to Store
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat with a little extra broth or water to loosen it up.
How to Freeze
Risotto can be frozen for up to 1 month. Let it cool completely, then store in a freezer-safe container. Reheat gently on the stovetop or in the microwave.
Ingredients
- 2 sticks of celery, finely chopped
- 3 medium banana shallots, peeled and finely sliced
- 1 clove of garlic, minced
- 2 tbsps olive oil
- 20g unsalted butter (for sautéing)
- 300g arborio rice
- 200ml dry white wine (such as Sauvignon Blanc)
- 1 liter organic vegetable stock (kept warm)
- 1 lemon (zest and juice)
- 220g dressed crab, from sustainable sources (brown and white meat)
- 15g Parmesan cheese, plus extra for serving
- 8 thin asparagus spears, trimmed and halved
- ½ bunch fresh flat-leaf parsley (15g), finely chopped
How to Make Jamie Oliver's Crab and Asparagus Risotto
- In a large, deep frying pan, heat 2 tablespoons of olive oil and 20g of butter over medium heat. Add the finely chopped celery, shallots, and garlic, and cook for 10-15 minutes, stirring occasionally, until the vegetables soften and become translucent.
- Turn up the heat slightly and stir in the arborio rice. Cook for 1-2 minutes until the rice is lightly toasted, then pour in the white wine. Allow it to bubble away and almost evaporate.
- Add the warm vegetable stock, one ladleful at a time, stirring frequently. Let each addition of stock absorb before adding more. Continue adding stock until the rice is cooked to al dente (about 20-25 minutes), stirring occasionally.
- While the rice is cooking, prepare the asparagus. Toss the trimmed and halved spears with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of sea salt.
- Once the rice is cooked, finely grate the lemon zest into the risotto and stir in the brown crabmeat. Add the remaining butter and Parmesan cheese, then stir well and let it rest off the heat for a couple of minutes.
- Toss the white crabmeat into the risotto and add the finely chopped parsley. Stir everything together until well combined.
- Plate the risotto and top with the lemony asparagus. Drizzle with a little extra olive oil, sprinkle with extra Parmesan, and finish with a bit of black pepper.
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