Mussels on Risotto

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Mussels on Risotto
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
543
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie543 cal.(26 %)
Protein15 g(15 %)
Fat21 g(18 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.2 μg(11 %)
Vitamin E2 mg(17 %)
Vitamin K9.8 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate22 μg(7 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C3 mg(3 %)
Potassium349 mg(9 %)
Calcium192 mg(19 %)
Magnesium54 mg(18 %)
Iron2.5 mg(17 %)
Iodine58 μg(29 %)
Zinc2.6 mg(33 %)
Saturated fatty acids8.4 g
Uric acid119 mg
Cholesterol69 mg
Complete sugar1 g

Ingredients

for
4
For the risotto
2 shallots
2 garlic cloves
4 Tbsps olive oil
300 grams Arborio rice
150 milliliters dry white wine
700 milliliters vegetable stock
For the mussels
20 mussels
150 milliliters fish stock
100 milliliters dry white wine
For the seasoning
salt
freshly ground peppers
30 grams butter
50 grams freshly grated Parmesan
How healthy are the main ingredients?
Parmesanolive oilshallotgarlic clovesalt

Preparation steps

1.

For the risotto: Peel shallots and garlic, chop finely and cook half in a pan with 2 tablespoons of hot oil (reserving other half for mussels). Add rice, sauté briefly and deglaze with white wine. Allow wine to completely absorb and then pour in some of the stock. Allow stock to completely absorb and repeat the process until the stock is fully used and the risotto is cooked. Stir well again.

2.

For the mussels: Sort the shells. Throw away any opened mussels and brush closed mussels under running water and deburr. Cook remaining shallot mixture in another pot of hot oil until translucent, add mussels and pour in stock and wine. Cover and cook for 5-7 minutes over medium heat.

3.

Remove mussels and loosen meat from shells. Season risotto with salt and pepper, add butter and fold in Parmesan cheese and serve in preheated bowls. Place mussels on top and serve immediately.

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