A Risotto in less than 30 minutes? No problem!
Here's one of my easiest risotto recipe and I love it because it combines two of my favorite spring ingredients: snow crab and asparagus.
In a tall saucepan, heat the olive oil and cook the minced onion for about one minute or until it becomes translucent. Do not burn the oil or onions.
Add the rice and coat it with the oil and onion mixture, then add the white wine, bring to a boil and let it reduce until it is all absorbed by the rice.
Gradually add your broth, about 1/2 cup at a time, while mixing the rice until it has absorbed all the liquid, and repeat.
At the very end, mix in the asparagus tips, the snow crab, the lemon juice and zest. Season to taste with salt and pepper.
If you want to enhance the flavor even more, mix in 1 or 2 tablespoon of butter.
Tips: the key to success with risotto is the broth, make sure you have the best broth ever, homemade is always better.
Also, since you want your rice to cook evenly, you will prefer a narrow and tall saucepan.
Love risotto? Check out Gav's recipe for Butternut Squash Risotto. It may take a little time, but this one is worth it.