Seafood Risotto with Spinach and Peas

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This risotto is a study in contrasts, the sweetness of the crab or fish combined with the tartness of lemon, the bitter tang of watercress, and the additional sweetness of peas. It is very beautiful to look at, but I imagine it won’t be sitting in front of you very long.



Heat the chicken stock to boiling in a saucepan, then reduce the heat and hold at a simmer.

Heat the half the butter in a large sauté pan or skillet over medium heat. Sprinkle the fish with salt and pepper, add it to the pan, and sauté it quickly. If you are using crab-meat, just warm it in a little butter for a minute. If you don’t have a very large pan, cook it in batches.