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Ingredients
Mussels on Risotto
- 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 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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |