Seafood Risotto with Spinach and Peas

Name: Seafood Risotto with Spinach and Peas
Yield: Serves 6
Ingredients: 1½ cups diced onions; 3 tablespoons olive oil; Salt and freshly ground pepper; 9 cups combination spinach leaves and watercress or all spinach leaves, cut into chiffonade; 2 cups Arborio rice; 1½ cups fresh peas, blanched; 1 tablespoon grated lemon zest covered with 1 tablespoon lemon juice; 2 tablespoons finely minced garlic; ¼ cup chopped fresh parsley; 1¾ pounds crabmeat, picked over for cartilage and broken into large pieces; or sole fillets, cut into 4 by 2-inch strips; or salmon fillets, cut into 1-inch squares; 5 to 6 cups Chicken Stock or combination Chicken Stock and Fish Fumet; 1 cup unsalted butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

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.

Ingredients

5 to 6 cups Chicken Stock or combination Chicken Stock and Fish Fumet
1

Side dish
Gluten-free

Method

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.

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