Ina Garten’s Luxurious Fresh Crab & Pea Risotto Recipe
Creamy, luxurious risotto transforms simple ingredients into a sophisticated coastal culinary experience that whispers of indulgence and comfort.
Ina Garten’s fresh crab and pea risotto represents a masterful blend of delicate seafood and vibrant seasonal produce.
Mediterranean-inspired techniques elevate this dish from ordinary to extraordinary with carefully selected ingredients.
Saffron threads weave golden warmth throughout the rice, creating a sensory journey that awakens the palate.
Delicate crabmeat mingles with sweet peas, promising a harmonious balance of textures and flavors.
Shallots and fennel provide subtle aromatic undertones that complement the rich seafood centerpiece.
You will fall in love with this elegant dinner that celebrates summer’s bounty and culinary craftsmanship.
Why Ina Garten’s Fresh Crab & Pea Risotto Feels Special
All the Ingredients for Ina Garten’s Crab & Pea Risotto
Main Ingredients:
Seafood and Proteins:Rice and Cooking Liquid:Aromatics and Seasonings:Finishing Ingredients:Making Ina Garten’s Fresh Crab & Pea Risotto
Step 1: Prepare Flavorful Seafood Broth
Warm up seafood stock in a medium saucepan and keep it gently simmering over low heat.
Step 2: Sauté Aromatic Vegetables
Heat butter and olive oil in a Dutch oven over medium heat. Add:Cook for 5 minutes, stirring occasionally. Stir in garlic, thyme, saffron, and red pepper flakes; cook for an additional 2 minutes.
Step 3: Introduce Creamy Arborio Rice
Stir Arborio rice into the vegetable mixture, coating each grain with butter and oil. Pour in white wine and cook over medium-low heat, stirring constantly for 5 minutes until liquid is almost absorbed.
Step 4: Build Creamy Risotto Layers
Gradually add simmering stock in half-cup increments, stirring frequently. Allow each addition to absorb before adding more. Continue this process for 25-30 minutes until rice reaches perfect al dente texture.
Step 5: Enhance With Luxurious Ingredients
Stir in crème fraîche, salt, and black pepper. Gently fold in:Cook over low heat for 2 minutes to warm crabmeat. Adjust stock to create ultra-creamy consistency.
Step 6: Garnish And Serve
Transfer risotto to large shallow bowls. Sprinkle with freshly chopped chives and delicate lemon zest. Serve immediately while piping hot.
Top Tips for a Creamy Crab Risotto
Storing Ina Garten’s Seafood Risotto Safely
New Spins on Crab & Pea Risotto
Wrap-Up for Ina Garten’s Crab & Pea Risotto
Garten’s crab and pea risotto captures coastal elegance with Mediterranean flair.
Sophisticated palates will discover luxurious layers of seafood complexity.
Creamy textures harmonize with delicate crab and sweet peas.
Mediterranean ingredients dance across elegant ceramic bowls.
Subtle saffron whispers refined culinary narratives through each spoonful.
Passionate diners, share this gourmet experience, comment below, and spread delicious inspiration across social networks.
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Ina Garten Fresh Crab & Pea Risotto Recipe
- Total Time: 45 minutes
- Yield: 8 1x
Description
Ina Garten’s fresh crab and pea risotto delivers coastal Italian elegance on a plate. Creamy Arborio rice, sweet peas, and delicate crab meat blend into a luxurious Mediterranean-inspired dish perfect for intimate summer dinners you’ll savor completely.
Ingredients
Main Ingredients:
- 16 ounces (454 grams) fresh lump crabmeat, picked through for shells
- 1½ cups (270 grams) Italian Arborio rice
- 6 to 8 cups (1.4 to 1.9 liters) seafood stock
- 1 cup (240 milliliters) dry white wine, such as Pinot Grigio
Vegetables and Aromatics:
- 2 teaspoons (10 grams) minced garlic (2 cloves)
- ½ cup (75 grams) small-diced shallots (2 large)
- ½ cup (75 grams) chopped fennel, cored
- ½ cup (75 grams) seeded and small-diced poblano pepper
- 1 teaspoon (1 gram) fresh thyme leaves
- 1 cup (140 grams) frozen peas, defrosted
Fats, Seasonings, and Garnishes:
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (30 milliliters) good olive oil
- ½ cup (120 milliliters) crème fraîche
- ½ teaspoon (1 gram) saffron threads
- ½ teaspoon (1 gram) crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Minced fresh chives and freshly grated lemon zest, for serving
Instructions
- Prepare the seafood stock in a medium saucepan, maintaining a gentle simmer over low heat throughout the cooking process.
- Melt butter and olive oil in a medium pot or Dutch oven over medium heat. Sauté shallots, fennel, and poblano pepper for 5 minutes until softened and translucent.
- Introduce aromatic herbs and spices by adding minced garlic, fresh thyme, delicate saffron, and red pepper flakes. Allow the ingredients to release their fragrant essence for 2 minutes.
- Incorporate Arborio rice, carefully coating each grain with the aromatic butter and oil mixture. Pour in white wine and reduce heat to medium-low, stirring continuously until the liquid is nearly completely absorbed.
- Gradually introduce the warm seafood stock, ½ cup (120 milliliters) at a time. Stir frequently and allow each addition to be absorbed before adding more. Continue this process for 25 to 30 minutes until the rice reaches a perfect al dente consistency.
- Enhance the risotto’s richness by stirring in crème fraîche, and seasoning with of salt and of black pepper. Gently fold in succulent crabmeat and sweet green peas.
- Warm the crabmeat over low heat for 2 minutes, adjusting the consistency with additional simmering stock to create a luxuriously creamy texture.
- Plate the risotto in large, shallow serving bowls. Garnish with finely chopped chives and a vibrant sprinkle of freshly grated lemon zest for a burst of brightness.
Notes
- Stir gently to preserve the delicate crabmeat’s texture while releasing rice starches for a silky, luxurious risotto.
- Select premium lump crabmeat, carefully removing any hidden shell fragments to ensure a smooth, high-quality final dish.
- Incorporate warm seafood stock gradually, allowing each addition to absorb fully and develop deep, complex flavors throughout the rice.
- Blend crème fraîche during the final moments of cooking to create a velvety richness that elevates the entire risotto experience.
- Maintain consistent stirring without aggressive movements, protecting the rice grains from breaking while building that signature creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 504
- Sugar: 3.3g
- Sodium: 452mg
- Fat: 19.6g
- Saturated Fat: 8.4g
- Carbohydrates: 50.8g
- Fiber: 3.1g
- Protein: 24.7g
- Cholesterol: 67.5mg
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.