Ina Garten Fresh Crab & Pea Risotto Recipe

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

  • Elevate Seafood Elegance: This risotto transforms simple crab into a sophisticated dish that feels like a restaurant-quality meal right in your own kitchen, combining delicate seafood with creamy rice for an luxurious dining experience.
  • Master Complex Techniques Easily: The step-by-step method breaks down risotto-making into manageable stages, allowing home cooks to confidently create a technically challenging dish with professional-level results through patient, gradual stock addition.
  • Flavor Explosion in Every Bite: Layered ingredients like saffron, poblano pepper, thyme, and red pepper flakes create a complex flavor profile that makes each spoonful interesting, balancing delicate crab with bright, bold seasoning notes.
  • Quick Gourmet Weeknight Delight: Despite seeming complicated, this recipe comes together in under 45 minutes, making it perfect for impressing dinner guests or treating yourself to a special midweek meal without hours of preparation.

All the Ingredients for Ina Garten’s Crab & Pea Risotto

Main Ingredients:

Seafood and Proteins:
  • Crabmeat: Fresh, sweet protein that adds delicate oceanic flavor to the risotto.
  • Peas: Bright green vegetable that brings sweetness and color to the dish.
Rice and Cooking Liquid:
  • Arborio Rice: Classic Italian short-grain rice with high starch content perfect for creamy risotto.
  • Seafood Stock: Rich, flavorful liquid that enhances the overall seafood profile of the dish.
  • White Wine: Adds depth and acidity to complement the seafood and rice.
Aromatics and Seasonings:
  • Shallots, Fennel: Mild, sweet base that creates a delicate flavor foundation.
  • Poblano Pepper: Provides subtle heat and complexity to the risotto.
  • Garlic: Aromatic ingredient that deepens the overall flavor profile.
  • Thyme: Herb that offers earthy, subtle background notes.
  • Saffron: Luxurious spice that imparts golden color and exotic flavor.
  • Red Pepper Flakes: Adds a gentle touch of heat.
Finishing Ingredients:
  • Crème Fraîche: Creamy ingredient that makes the risotto rich and smooth.
  • Chives: Fresh herb for garnish and bright flavor.
  • Lemon Zest: Citrusy garnish that brightens the entire dish.
  • Butter, Olive Oil: Essential for sautéing and adding richness.
  • Salt, Black Pepper: Fundamental seasonings for balanced taste.

Making Ina Garten’s Fresh Crab & Pea Risotto

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:
  • Shallots
  • Fennel
  • Poblano pepper

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:
  • Crabmeat
  • Peas

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

  • Warm Stock Trick: Keeping seafood stock hot prevents temperature shock and ensures a smooth, velvety risotto texture from the first ladle.
  • Gentle Stirring Technique: Mix the rice with a light hand to coax out starches without damaging delicate rice grains, creating that signature creamy consistency.
  • Strategic Stock Adding: Pour stock in small increments, allowing each addition to absorb fully before introducing more, which builds deep flavor layers and perfect rice tenderness.
  • Premium Crab Selection: Invest in fresh, top-quality lump crabmeat and carefully inspect for shell fragments to guarantee a luxurious, clean-tasting seafood experience.
  • Creamy Finish Hack: Fold in crème fraîche at the final moment to elevate the risotto's richness, adding a subtle tangy note that complements the sweet crab meat beautifully.

Storing Ina Garten’s Seafood Risotto Safely

  • Refrigerate: Store risotto in a shallow, airtight glass container to preserve its delicate texture. Cool completely at room temperature for no more than 2 hours before sealing to prevent bacterial growth. Consume within 2-3 days for optimal taste and food safety.
  • Reheat: Revive chilled risotto using a stovetop method for superior results. Warm gently in a non-stick skillet, adding splash of chicken stock or water to restore creamy consistency. Stir continuously over medium-low heat until heated thoroughly, about 3-4 minutes. Avoid microwaving to maintain rice's original silky texture.
  • Prevent Spoilage: Keep risotto away from temperature fluctuations and direct light. Store in the coldest part of refrigerator, typically back bottom shelf. Always use clean utensils when serving to prevent introducing additional bacteria.

New Spins on Crab & Pea Risotto

  • Sea Garden Risotto: Replace crabmeat with a mix of fresh shrimp, scallops, and mussels for a robust seafood medley that brings oceanic depth to the dish.
  • Vegetarian Green Comfort: Swap seafood with roasted asparagus, artichoke hearts, and spinach, maintaining the creamy texture while creating a hearty vegetarian version that celebrates spring vegetables.
  • Mediterranean Ocean Plate: Incorporate sun-dried tomatoes, kalamata olives, and replace poblano with roasted red peppers to give the risotto a Mediterranean coastal profile with intense, bright flavors.
  • Spicy Coastal Classic: Add chorizo sausage and smoked paprika to enhance the risotto's warmth, creating a bolder version that combines seafood richness with Spanish-inspired spice notes.

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

Ina Garten Fresh Crab & Pea Risotto Recipe


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4.7 from 16 reviews

  • 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

Scale

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

  1. Prepare the seafood stock in a medium saucepan, maintaining a gentle simmer over low heat throughout the cooking process.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Warm the crabmeat over low heat for 2 minutes, adjusting the consistency with additional simmering stock to create a luxuriously creamy texture.
  8. 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

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

  • Diploma: Grand Diplôme®
  • Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.

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.

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