Risotto with Mussels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 100 grams Parmesan
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 Tbsp butter
- 250 grams Arborio rice
- 1 Tbsp marjoram
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 1 pc Lemon peel
- also
- 1 handful small mussels (at will)
- 4 Tomatoes
- 1 size yellow onion
- 2 Tbsps butter
- marjoram (for garnish)
Preparation steps
Finely grate the Parmesan. Peel and finely chop the shallot and garlic. Heat the olive oil and 1 tablespoon butter in a saucepan. Add the rice, stirring to coat. Add half the wine and cook until absorbed. Repeat with the remaining wine, then pour in enough broth to just cover the rice. Add the marjoram leaves and lemon zest. Contine gradually adding broth and stirring until the liquid has been absorbed and the rice is almost done (it should still have a slight bite) 20-25 minutes
Meanwhile, bring a little salted water to a boil in a saucepan. Add the mussels, cover and steam until the mussel open. In a pot of boiling water, blanch the tomatoes for 10 seconds. Peel, halve, remove seeds and cut the tomatoes into cubes. Peel the onion and cut into small cubes. In a pot, heat 2 tablespoons butter and cook the onion until translucent. Add the tomato, salt lightly and cook a few minutes. Fold the tomato mixture, Parmesan cheese and the mussels into the risotto. spoon into bowls and serve garnished with marjoram.
