Ina Garten’s Fresh Crab and Pea Risotto | Barefoot Contessa | Food Network

Ina's reassuring, one-pot risotto is loaded with fennel, poblano peppers and the abundant tastes of the sea!
Register for #discoveryplus to stream more of #BarefootContessa:
Get the
Sign Up For

Ina tosses open the doors of her Hamptons home for delicious food, spectacular entertaining concepts and great enjoyable on Barefoot Contessa.

Welcome to , where learning to cook is as basic as clicking play! Get your apron and prepare yourself to get cookin' with some of the best chefs all over the world. We'll offer you a behind-the-scenes take a look at our best shows, take you inside our preferred restaurant and be your resource in the cooking area to ensure every meal is a 10/10!

Fresh Crab and Pea Risotto
RECIPE THANKS TO INA GARTEN
Level: Easy
Overall: 50 minutes
Active: 45 minutes
Yield: 4 to 6 servings

Active

6 to 8 cups great stock (see Cook's Note).
2 tablespoons saltless butter.
2 tablespoons good olive oil.
1/2 cup small-diced shallots (2 big).
1/2 cup sliced fennel, cored.
1/2 cup seeded and small-diced poblano pepper.
2 teaspoons minced garlic (2 cloves).
1 teaspoon fresh thyme leaves.
1/2 teaspoon saffron threads.
1/2 teaspoon crushed red pepper flakes.
1 1/2 cups Italian Arborio rice (10 ounces).
1 cup dry gewurztraminer, such as Pinot Grigio.
1/2 cup creme fraiche.
Kosher salt and newly ground black pepper.
16 ounces very good fresh swelling crabmeat, picked through for shells.
1 cup frozen peas, defrosted.
Minced fresh chives and freshly grated lemon zest, for serving.

Directions.

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

In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Include the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring periodically. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the red wine and cook over medium-low heat, stirring continuously, for 5 minutes, till practically all the liquid has actually been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring regularly (see Cook's Note). When the stock is nearly entirely taken in, continue including stock, 1/2 cup at a time, simmering the risotto up until the stock is absorbed each time prior to adding more stock. Prepare until the rice is al dente; it should take in between 25 and 30 minutes.

When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, till the crabmeat is warmed through. Include just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and spray with chives and lemon zest.

Cook's Note.

I use either stock from my fish shop or canned Bar Harbor Stock. I find that using a 1/2-cup ladle for the stock makes it easy to see just how much to add.

Subscribe to our channel to fill up on the current must-eat recipes, brilliant cooking area hacks and content from your preferred Food Network shows.
▶ FOOD NETWORK COOKING AREA APP:.
▶ WEBSITE:.
▶ FULL EPISODES:.
▶ FACEBOOK:.
▶ INSTAGRAM:.
▶ TWITTER:.

#InaGarten #BarefootContessa #FoodNetwork #FreshCrabAndPeaRisotto.

Ina Garten's Fresh Crab and Pea Risotto|Barefoot Contessa|Food Network.

Ina Garten's Fresh Crab and Pea Risotto | Barefoot Contessa | Food Network

You May Also Like

About the Author: Yvette Cook

25 Comments

  1. I was supposed to go back to sleep (It’s 2:00 am in the Philippines) but when the new food clip of Barefoot Contessa is out few seconds ago, I have to watch before going back to sleep again. Risottos are delicious and comforting when anyone’s having a bad day or things got too overwhelmed. Perfect for watching a good movie or listening to soothing music.

  2. I love how ina makes every single dish look so effortless. I’m DEFINITELY going to make this

    1. @xchorro  I love sour cream, so I’d probably use that. My biggest issue is the fennel. That would be eliminated.

  3. I hate sea food so much but I love watching Ina cooking even sea food 😀

  4. Hello Ina and Jeffrey this looks delicious Ina love watching your U Tube channel been watching you since you first Appeared on tv. Have a great afternoon God Bless you and Jeffrey from a viewer in Toronto Ontario Canada

  5. Every time I see Ina pop up on my youtube feed I can’t stop thinking about that guy who does an impression of her on TikTok “How great is that?” Lol

  6. I want to make this RIGHT NOW! Looks so yummy! Thank you Ina and Food Network!

  7. Hi Ina
    You are such a great chef! That risotto looks terrific!! Love MS

Leave a Reply

Your email address will not be published. Required fields are marked *