Jazzy Fresh Crab & Pea Risotto Recipe: Ina Garten’s Gem

Risotto lovers rejoice when they encounter this delightful Ina Garten fresh crab & pea risotto that sings with coastal elegance.

Delicate sweet peas and succulent crab meat dance together in a creamy, luxurious dish.

Each spoonful promises a symphony of ocean-kissed flavors and tender grains.

The recipe captures summer’s essence with its bright, clean ingredients and sophisticated technique.

Garten’s touch ensures every bite feels both refined and comforting.

Her approach transforms simple components into a restaurant-worthy meal you can easily master at home.

This risotto will become your new favorite indulgence, perfect for impressing dinner guests or treating yourself to a gourmet experience.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 590 kcal

Servings: 4

Ingredient Rundown for Ina Garten’s Fresh Crab & Pea Risotto

• Shallots: Mild, sweet onion base that adds delicate flavor depth to the risotto base..
• Fennel: Provides subtle anise-like sweetness and crisp texture to enhance overall complexity..
• Poblano Pepper: Introduces gentle, smoky undertones with a mild heat that complements seafood..
• Garlic: Aromatic powerhouse that delivers robust, foundational flavor to the dish..
• Thyme: Earthy herb that brings subtle woodsy notes and herbal brightness..

• Seafood Stock: Rich, concentrated liquid that infuses deep maritime essence into the risotto..
• White Wine: Adds bright acidity and complex undertones to deepen the rice's flavor profile..
• Crème Fraîche: Luxurious dairy component that creates silky, creamy texture and tangy richness..

• Arborio Rice: Starchy, short-grain rice perfect for creating creamy, luxurious risotto texture..
• Crabmeat: Sweet, delicate seafood protein that brings elegant maritime character..
• Peas: Fresh, sweet green vegetables that add color, texture, and light spring-like essence..
• Saffron: Exotic spice contributing golden color and distinctive luxurious flavor..
• Chives: Delicate green herb for fresh, oniony garnish and visual appeal..
• Lemon Zest: Bright citrus element that provides zesty, aromatic finishing touch..

• Salt: Essential flavor enhancer for balancing and elevating overall taste..
• Black Pepper: Adds subtle heat and complexity to the.

Tools for Crafting Ina Garten’s Elegant Risotto

• Medium saucepan: Essential for heating and simmering seafood stock.
• Medium pot or Dutch oven: Perfect for cooking vegetables and preparing risotto.
• Wooden spoon: Ideal for stirring rice and vegetables without damaging the pot.
• Measuring cups: Helps accurately add stock and other ingredients.
• Sharp knife: Needed for chopping shallots, fennel, and poblano pepper.
• Cutting board: Provides a clean surface for chopping ingredients.
• Grater: Used for creating fresh lemon zest as a garnish.
• Ladle: Helps transfer simmering stock to the risotto gradually.

Cooking Risotto the Ina Garten Way

• Seafood Stock Preparation

Warm the seafood stock gently in a saucepan, keeping it simmering softly on low heat, ready to nurture your risotto with rich, oceanic flavors.

• Vegetable Foundation

In a cozy Dutch oven, melt butter and olive oil together. Sauté shallots, fennel, and poblano pepper until they dance with softness. Introduce garlic, thyme, saffron, and red pepper flakes, allowing their aromatics to bloom and whisper delicious promises.

• Rice Awakening

Sprinkle Arborio rice into the fragrant vegetable medley, coating each grain with golden buttery essence. Splash white wine, letting it simmer and reduce, creating a delectable base for your creamy risotto.

• Risotto Symphony

Gradually introduce warm stock, stirring lovingly and allowing each ladleful to be absorbed before adding more. Coax the rice into tender submission, creating a luxurious, creamy texture that speaks of comfort and elegance.

• Crab and Pea Finale

Stir in crème fraîche, salt, and pepper. Gently fold crabmeat and sweet peas into the risotto, warming them tenderly. Adjust consistency with remaining stock to achieve silky, cloud-like perfection.

• Elegant Presentation

Ladle the risotto into wide, inviting bowls. Shower with delicate chive snippets and bright lemon zest, transforming the dish into a celebration of sea and garden.

Flavorful Variations for Ina Garten’s Seafood Risotto

• Choose high-quality Arborio or Carnaroli rice for authentic, creamy risotto texture that absorbs liquid beautifully while maintaining a slight bite.
• Keep seafood stock constantly simmering and add gradually to ensure even cooking and prevent rice from becoming sticky or undercooked.
• Replace crabmeat with fresh shrimp, scallops, or a mixed seafood medley for equally delicious variations that complement the risotto's delicate flavors.
• Maintain medium-low heat throughout cooking to prevent burning and achieve that signature silky, smooth risotto consistency without constant aggressive stirring.
• Substitute crème fraîche with coconut cream or cashew cream for a lighter, plant-based version that still delivers rich, luxurious mouthfeel.

How to Present Ina Garten’s Crab & Pea Risotto

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the delicate seafood and creamy risotto flavors.
• Elevate with Fresh Garnishes: Top with additional fresh chives, a sprinkle of lemon zest, and a small drizzle of extra virgin olive oil for brightness and texture.
• Create Elegant Side Dish: Serve alongside a light arugula salad with lemon vinaigrette to balance the richness of the risotto and provide a fresh, peppery contrast.
• Present in Beautiful Serving Ware: Use wide, shallow white ceramic bowls to showcase the vibrant colors of the crab, peas, and herbs, making the dish visually appealing and restaurant-worthy.

Store and Reheat Tips for Ina Garten’s Risotto

• Refrigerate Wisely: Store leftover risotto in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Reheat with Care: Warm gently in a saucepan with a splash of extra stock to restore creamy texture. Stir continuously to prevent sticking and maintain smooth consistency.
• Freeze Strategically: Not recommended for freezing due to delicate crab and rice texture. Risotto tends to separate and lose its original luxurious creamy quality when thawed.
• Prep Ahead Smartly: Chop vegetables and measure ingredients beforehand to streamline cooking process. Keep seafood stock and fresh crab chilled until ready to use for maximum flavor and food safety.

Creamy Fresh Crab & Pea Risotto Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

• Total Time: 45 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s fresh crab and pea risotto combines delicate seafood with creamy arborio rice for an elegant Italian-inspired dish. Coastal flavors mingle with seasonal ingredients, offering you a luxurious meal that showcases simple yet sophisticated cooking techniques.

---

Ingredients

Scale 1x2x3x

• 16 oz (454 g) fresh lump crabmeat, picked through for shells
• 1½ cups (270 g) Arborio rice, Italian
• 6 to 8 cups (1.4 to 1.9 L) seafood stock
• 1 cup (240 mL) dry white wine, Pinot Grigio
• 1 cup (140 g) frozen peas, defrosted
• ½ cup (75 g) small-diced shallots (2 large)
• ½ cup (75 g) chopped fennel, cored
• ½ cup (75 g) seeded and small-diced poblano pepper
• ½ cup (120 mL) crème fraîche
• 2 tbsps (28 g) unsalted butter
• 2 tbsps (30 mL) good olive oil
• 2 tsps (10 g) minced garlic (2 cloves)
• 1 tsp (1 g) fresh thyme leaves
• ½ tsp (1 g) saffron threads
• ½ tsp (1 g) crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• Minced fresh chives and freshly grated lemon zest, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Stock Preparation: Maintain seafood stock at a gentle simmer in a medium saucepan throughout the cooking process.
2. Aromatic Base: In a Dutch oven, melt butter and olive oil, then sauté shallots, fennel, and poblano pepper until softened, creating a fragrant foundation for the risotto.
3. Herb and Spice Infusion: Add minced garlic, fresh thyme, saffron, and red pepper flakes, allowing the ingredients to release their intense flavors and create a complex aromatics profile.
4. Rice Integration: Coat Arborio rice in the herb-infused oil, then deglaze with white wine, stirring until the liquid is nearly absorbed, developing a rich, layered flavor.
5. Gradual Stock Incorporation: Methodically add warm seafood stock in incremental amounts, stirring consistently and allowing each addition to be fully absorbed until rice reaches a creamy, al dente texture, approximately 25-30 minutes.
6. Final Enrichment: Stir in crème fraîche, season with salt and black pepper, then gently fold in succulent crabmeat and sweet green peas, creating a luxurious, velvety consistency.
7. Plating and Garnish: Transfer the risotto to shallow serving bowls, finishing with a sprinkle of finely chopped chives and vibrant lemon zest to elevate the dish’s brightness and complexity.

Notes

• Master Stock Temperature: Keep seafood stock gently simmering to ensure consistent heat for perfect rice absorption and creamy texture.
• Herb Infusion Technique: Sauté aromatics like garlic, thyme, and saffron briefly to maximize flavor depth without burning delicate ingredients.
• Risotto Stirring Secret: Stir frequently and add stock gradually, allowing each addition to absorb completely for achieving signature creamy, al dente consistency.
• Finishing Touch Finesse: Add crème fraîche and crabmeat off direct heat to preserve delicate seafood flavor and prevent overcooking, maintaining silky smooth risotto texture.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 590
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 4 g
• Protein: 17 g
• Cholesterol: 70 mg