Asparagus Risotto With Crab And Orange Gremolada

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1 quart canned low-sodium chicken broth or homemade stock, more if needed

1 1/2 cups water, more if needed

1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole

2 tablespoons butter

1 tablespoon cooking oil

1 small onion, chopped

1 1/2 cups arborio rice

1/2 cup dry vermouth or dry white wine

1 1/4 teaspoons salt

1/2 pound crabmeat, picked free of shell

1 teaspoon grated orange zest (from 1/2 orange)

2 cloves garlic, minced

1/4 cup chopped fresh parsley

1/4 teaspoon fresh-ground black pepper

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