2 tablespoonsolive oil

1onion, diced

1 clovegarlic, crushed

1 cupArborio rice

1 stalkcelery, diced

1/3 cupdry white wine

4 cupsboiling chicken stock

1 cupbroccoli florets

3/4 cupsugar snap peas, halved

1 cupthinly sliced zucchini

1 cupfresh green beans, cut into 1 inch pieces

1/3 cupcrumbled reduced-fat feta cheese

2 tablespoonschopped fresh parsley (optional)

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Directions

1.Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine. 2.Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green

beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.

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Ingredients 1/4 cup extra virgin olive oil (EVOO) 1/4 pound pancetta, finely diced 1 Fresno chili pepper, seeded and finely chopped 4 cloves garlic, finely chopped 2 small ribs celery, finely chopped 1 large shallot, finely chopped 3 tablespoons thyme, finely chopped 1 bay leaf Salt and pepper 1/2 cup dry sherry 2 cups chicken or seafood stock 1 can San Marzano tomatoes 1/2 cup fresh basil, torn 2 pounds cod, cut into 2-inch chunks 1 pound lump crab (large pieces), picked for shells

1 tablespoon seafood seasoning Ciabatta bread, for mopping

Serves 4-6

Preparation

Heat the EVOO in a deep skillet with a lid or a Dutch oven over medium-high heat. Add the pancetta and render, about 3 minutes. Add the Fresno chili pepper, garlic, celery, shallot, thyme, bay leaf, salt and pepper. Stir to soften, 5-6 minutes, then add the sherry and reduce by half. Add the stock and tomatoes, breaking them up with a spoon or potato masher. Stir in the basil and simmer to thicken and combine the flavors, 8-10 minutes.

Season the cod and crab with seafood seasoning and slide the fish into the sauce. Cover and cook until the fish is opaque, 8-10 minutes; add the crab and heat through. Serve in shallow bowls with bread for mopping.