Seafood Risotto with Spinach and Peas from The Mediterranean Kitchen by Joyce Goldstein

Name: Seafood Risotto with Spinach and Peas from The Mediterranean Kitchen by Joyce Goldstein
Ingredients: 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; Salt; freshly ground pepper; 3 tablespoons olive oil; 1½ cups diced onions; 2 cups Arborio rice; 9 cups combination spinach leaves and watercress or all spinach leaves, cut into chiffonade; 5 to 6 cups Chicken Stock or combination Chicken Stock and Fish Fumet; 1 cup unsalted butter; 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

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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 beautifu...

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Ingredients

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
Salt
freshly ground pepper
3 tablespoons olive oil
1½ cups diced onions
2 cups Arborio rice
9 cups combination spinach leaves and watercress or all spinach leaves, cut into chiffonade
5 to 6 cups Chicken Stock or combination Chicken Stock and Fish Fumet
1 cup unsalted butter
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