Risotto with Mussels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 201 μg | (101 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 500 grams mussels
- 200 milliliters dry white wine
- 1 bay leaf
- 4 Juniper berries
- 4 peppercorns
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 250 grams Arborio rice
- 1 generous pinch Saffron (ground)
- salt
- freshly ground peppers
- 800 milliliters Vegetable broth
- 1 Tbsp scallions
- 3 Tbsps grated Parmesan
- 20 grams butter
Preparation steps
Scrub and rinse mussels thoroughly. Discard any unopened shells. Boil wine in a pot with bay leaf, juniper berries and peppercorns. Add mussels to the pot, cover and simmer for approximately 5 minutes. Remove opened mussels from the pot and set aside. Discard any unopened shells. Pour broth through a sieve and collect. Loosen meat from about half the mussel shells.
Peel onion and garlic and finely dice both. Heat oil in a pan and saute onion and garlic until translucent. Add rice, saute, then add some broth, sprinkle with saffron and season with salt and pepper. Allow rice to absorb the liquid, cover again with some broth and continue stirring. Continue adding broth in this process until rice is cooked and creamy while still al dente (about 20 minutes). During the last 1-2 minutes, add mussels and chives and mix well.
Season to taste with salt and pepper. Serve on plates with Parmesan and butter.
