Fresh crab and Pea Risotto

Ellen Whiteman

Fresh crab and Pea Risotto is a creamy and flavorful Italian dish made with Arborio rice, fresh lump crabmeat, and frozen peas. It is cooked in a seafood stock infused with saffron threads and flavored with shallots, fennel, poblano pepper, garlic, and thyme leaves. The risotto is finished with a splash of dry white wine, crème fraîche, and seasoned with salt, black pepper, and crushed red pepper flakes. It is garnished with chives and lemon zest for a citrusy touch.

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🐟 Pescatarian

15 mins

35 mins

Nutritional Value

Protein - Unknown
Carbohydrates - Unknown
Fats - Unknown


Total: 19Serves: 4
6 cups Seafood Stock

see note

2 tablespoons Butter
2 tablespoons Olive Oil
1/2 cup Shallots

2 large, small-diced

1/2 cup Fennel

cored, small-diced

1/2 cup Poblano Pepper

seeded, small-diced

2 teaspoons Garlic

2 cloves, minced

1 teaspoon Thyme Leaves
1/2 teaspoon Saffron Threads
1/2 teaspoon Crushed Red Pepper Flakes
3/2 cups Italian Arborio Rice

10 ounces

1 cup Dry White Wine

such as Pinot Grigio

1/2 cup Crème Fraîche
2 teaspoons Salt
1 teaspoon Black Pepper
16 ounces Fresh Lump Crabmeat

picked through for shells

1 cup Frozen Peas




Lemon Zest

freshly grated


Step 1 : 

Heat the stock in a medium saucepan and keep it simmering over low heat.

Step 2 : 

In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat.

Step 3 : 

Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes.

Step 4 : 

Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed.

Step 5 : 

Add ½ cup of the simmering stock to the rice and cook, stirring frequently (see note).

Step 6 : 

When the stock is almost completely absorbed, continue adding stock, ½ cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.

Step 7 : 

When the rice is done, stir in the crème fraîche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and 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.

Step 8 : 

Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

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