Crab Risotto

4 cups LOW SALT Chicken Broth (about 2 cans)
2 Tbs unsalted butter
3/4 cup finely diced onions
1/2 cup dry white wine
1 1/2 cups arborio rice
2/3 cups parmesan
salt & pepper to taste

Add:
1 1/2 cup King crab
1 bunch asparagus, chopped
pinch saffron

Heat 4 cups of broth in saucepan.

Melt butter in saute pan. Add onions, mix until translucent. Add Asparagus to cook (remove after cooked...just a few minutes). Add Rice, mixing constantly just until it begins to toast. Add wine and stir until the wine has reduced. While stirring constantly add 1/2 cup of broth at a time until absorbed. Add back the asparagus, king crab, pinch saffron towards the end while continuing to mix the risotto. mix in parmesan. salt & pepper to taste.