Taking my basic risotto recipe and finishing it with a smooth vibrant green puree of sweet peas, fresh crab meat and roasted tomatoes creates a delicious and visually stunning first course, entrée or even elegant side dish.
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
Ingredients
- 1 pound Crab Meat
- 1 pint Cherry Tomatoes, halved
- 1 cup Dry White Wine
- 1 Large Clove garlic, minced
- 1 Large Shallot, minced
- 3 tablespoons EVOO
- 4 teaspoons Butter
- 1 Small Lemon, zested and juiced
- 1/2 cup Parmesan, grated
- 1/2 cup Frozen Peas, thawed
- 8 cups Low Sodium Chicken Stock, heated
- 2 cups Arborio Rice
- Salt & Pepper to taste
Instructions
- Preheat oven to 275⁰. Toss the tomatoes with 1 TBS EVOO, season with salt & pepper and place on a baking sheet. Roast for about 1 hour until completely soft. Puree the peas with ½ Cup of chicken stock and the zest and juice of a lemon in a blender until smooth. In a heavy bottom pot over medium heat add 2 TBS EVOO and 2 TBS of butter. Add the shallots and garlic and cook until soft and translucent, about 3 minutes. Add the rice and stir well, using a wooden spoon, to coat each grain with the oil, cook until fragrant. About 2 minutes. Add the white wine and allow to cook, stirring frequently until almost completely evaporated. Add the stock 1 cup at a time, continuing to stir frequently, until almost fully absorbed. This should take about 20-25 minutes total, testing the rice after 20 minutes. The rice should cooked and creamy but still a bit al dente (firm at the center). Add the remaining butter and Parmesan and stir through. Add the pea puree and stir through. Add the crab and roasted tomatoes and gently fold into the risotto using a rubber spatula, being careful not to break up the crab. Serve immediately.