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Ina Garten Fresh Crab & Pea Risotto

Ina Garten Fresh Crab & Pea Risotto

Ina Garten Fresh Crab & Pea Risotto is made with Arborio rice, fresh lump crabmeat, peas, shallots, fennel, poblano pepper, garlic, thyme, saffron, crushed red pepper flakes, white wine, and crème fraîche. This delicious risotto recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.

This Fresh Crab & Pea Risotto Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

  • 6 to 8 cups good seafood stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • ½ cup small-diced shallots (2 large)
  • ½ cup chopped fennel, cored
  • ½ cup seeded and small-diced poblano pepper
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon saffron threads
  • ½ teaspoon crushed red pepper flakes
  • 1½ cups Italian Arborio rice (10 ounces)
  • 1 cup dry white wine, such as Pinot Grigio
  • ½ cup crème fraîche
  • Kosher salt and freshly ground black pepper
  • 16 ounces very good fresh lump crabmeat, picked through for shells
  • 1 cup frozen peas, defrosted
  • Minced fresh chives and freshly grated lemon zest, for serving

How To Make Fresh Crab & Pea Risotto?

  1. Heat the stock: In a medium saucepan, heat the seafood stock and keep it simmering over low heat.
  2. Cook the vegetables: In a medium pot or Dutch oven, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes; cook for 2 minutes.
  3. Add the rice: Add the Arborio rice and stir to coat all the grains with the butter and oil. Pour in the white wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed.
  4. Cook the risotto: Add ½ cup (120ml) of the simmering stock to the rice and cook, stirring frequently. When the stock is almost completely absorbed, continue adding stock ½ cup (120ml) at a time, simmering the risotto until absorbed each time before adding more. Cook until the rice is al dente, about 25 to 30 minutes.
  5. Finish the risotto: When the rice is done, stir in the crème fraîche, 2 teaspoons of salt, and 1 teaspoon of black pepper. Fold in the crabmeat and peas; cook over low heat for 2 minutes until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy.
  6. Serve: Serve hot in large, shallow bowls and sprinkle with minced chives and freshly grated lemon zest.
Ina Garten Fresh Crab & Pea Risotto
Ina Garten Fresh Crab & Pea Risotto

Recipe Tips:

  1. Use warm stock: Always keep the seafood stock warm. Adding cold stock to the rice will slow down the cooking process and affect the risotto’s creamy texture.
  2. Stir constantly: Stir the risotto frequently to release the starch from the rice, which helps create that creamy consistency. Avoid stirring too vigorously, as it can break the grains.
  3. Add stock gradually: Add the stock in small amounts (about ½ cup each time) and wait until it’s almost fully absorbed before adding more. This ensures the rice cooks evenly and absorbs the flavors.
  4. Use good-quality crabmeat: Choose fresh, high-quality lump crabmeat for the best flavor. Make sure to pick through it to remove any small shell pieces.
  5. Finish with crème fraîche: Stir in crème fraîche at the end for a creamy, rich texture. It also adds a hint of tanginess that perfectly balances the dish’s flavors.

How To Store & Reheat Leftovers?

  • Refrigerate: First, let the leftover risotto cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
  • Freeze: It’s not recommended to freeze risotto because the rice can become mushy and lose its creamy texture when thawed. For the best flavor and texture, enjoy this dish fresh or refrigerated within 3 days.
  • Reheat: Transfer the risotto to a microwave-safe dish. Add a tablespoon of water or stock, cover loosely, and heat on medium power for 1-2 minutes.

Nutrition Facts

Serving Size: 1 of 4 servings

  • Calories: 504
  • Total Fat: 19.6g
  • Saturated Fat: 8.4g
  • Cholesterol: 67.5mg
  • Sodium: 452mg
  • Potassium: 468mg
  • Total Carbohydrate: 50.8g
  • Dietary Fiber: 3.1g
  • Sugars: 3.3g
  • Protein: 24.7g

Try More Ina Garten Recipe:

Ina Garten Fresh Crab & Pea Risotto
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Print Recipe

Ina Garten Fresh Crab & Pea Risotto

Author: Sabrine Cooking Method:Stovetop Cuisine:American Courses:Dinner Recipe Keys: F Fresh Crab & Pea Risotto
Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:504 kcal Best Season:Suitable throughout the year

Description

Ina Garten Fresh Crab & Pea Risotto is made with Arborio rice, fresh lump crabmeat, peas, shallots, fennel, poblano pepper, garlic, thyme, saffron, crushed red pepper flakes, white wine, and crème fraîche. This delicious risotto recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Ingredients

Instructions

  1. Heat the stock: In a medium saucepan, heat the seafood stock and keep it simmering over low heat.
  2. Cook the vegetables: In a medium pot or Dutch oven, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes; cook for 2 minutes.
  3. Add the rice: Add the Arborio rice and stir to coat all the grains with the butter and oil. Pour in the white wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed.
  4. Cook the risotto: Add ½ cup (120ml) of the simmering stock to the rice and cook, stirring frequently. When the stock is almost completely absorbed, continue adding stock ½ cup (120ml) at a time, simmering the risotto until absorbed each time before adding more. Cook until the rice is al dente, about 25 to 30 minutes.
  5. Finish the risotto: When the rice is done, stir in the crème fraîche, 2 teaspoons of salt, and 1 teaspoon of black pepper. Fold in the crabmeat and peas; cook over low heat for 2 minutes until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy.
  6. Serve: Serve hot in large, shallow bowls and sprinkle with minced chives and freshly grated lemon zest.

Notes

  • Use warm stock: Always keep the seafood stock warm. Adding cold stock to the rice will slow down the cooking process and affect the risotto’s creamy texture.
  • Stir constantly: Stir the risotto frequently to release the starch from the rice, which helps create that creamy consistency. Avoid stirring too vigorously, as it can break the grains.
  • Add stock gradually: Add the stock in small amounts (about ½ cup each time) and wait until it’s almost fully absorbed before adding more. This ensures the rice cooks evenly and absorbs the flavors.
  • Use good-quality crabmeat: Choose fresh, high-quality lump crabmeat for the best flavor. Make sure to pick through it to remove any small shell pieces
  • Finish with crème fraîche: Stir in crème fraîche at the end for a creamy, rich texture. It also adds a hint of tanginess that perfectly balances the dish’s flavors.

Keywords:Ina Garten Fresh Crab & Pea Risotto

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