Crab Risotto with Mascarpone and Peas
Creamy crab risotto makes a great one-pot meal! Sweet crab meat is mixed with mascarpone and baby peas in this quick dinner. Great for a weeknight or for date night.
Servings 4 servings
Calories 525kcal
Ingredients
- 2 cups low sodium or no sodium chicken stock, or vegetable stock
- 2 cups seafood stock
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/4 cup mascarpone
- 2 tbsp unsalted butter
- 8 oz lump crab meat, checked over for bits of cartilage and shell
- 1 cup baby peas, frozen
- 2 tbsp chopped fresh chives
- 1 cup microgreens, optional
Instructions
- Put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the chicken stock over the rice to wash the starch off the grains and into the stock. Add the seafood stock to the saucepan and put it on medium heat and bring it to a simmer. Once it's simmering, bring the heat to low and keep it warm.
- Heat olive oil in a large skillet over medium heat. Add the garlic and shallots and saute until soft and golden, about 3-4 minutes.
- Add the rice and saute for 2 minutes, or until it smells a little toasty. Add the wine wine; simmer until absorbed, 1-2 minutes.
- Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer. The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed.
- Vigorously stir in the mascarpone and butter until the risotto is creamy and thick.
- Then take the risotto off the heat and gently fold in the the crab meat, baby peas, and chives. If desired, top each plate with a handful of microgreens.
Notes
- If you can't find seafood stock, you can substitute clam broth or more chicken/vegetable stock.
- I used an 8 ounce can of pasteurized lump crab meat for the recipe.
- Since fresh peas aren't in season very long, I call for frozen baby peas. If you have fresh peas, add them just before you whip in the mascarpone and butter so they have a little time to cook. Unless you like them raw (since they are very good that way!), in which case add them at the end as the recipe indicates.
- You can find microgreens at specialty markets, farm stands, and farmer's markets. The ones I used were a spicy mix which gave the risotto a little zip while providing some crunch.
Nutrition
Calories: 525kcal