Mussel and cherry tomato risotto with parsley

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 3 Onions
  • 3 Garlic cloves
  • 1 TABLESPOON Butter or margarine
  • 250 g Risotto Rice
  • 750 ml dry white wine
  • 650 ml Vegetable broth (instant)
  • 1 kg Mussels
  • 3 Onions
  • 3 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g cherry tomatoes
  • 30 g Parmesan cheese
  • 1 collar flat leaf parsley

Directions

  1. 1

    Peel onions and garlic. Finely dice garlic and 1 onion. Cut 2 onions into slices. Heat the fat in a pot. Fry diced onion and about 1/3 of the garlic in it until transparent.

  2. 2

    Add rice and sauté briefly. Add 350 ml wine and 200 ml stock, bring to the boil, cover and cook over a low heat for about 20 minutes. When the liquid is absorbed, add 450 ml stock gradually, stirring from time to time.

  3. 3

    Clean the mussels, wash them thoroughly and sort them out. Heat oil in a pot, fry onion slices and the remaining garlic until transparent. Season with salt and pepper. Add 400 ml white wine and 300 ml water and bring to the boil.

  4. 4

    Add the mussels and cook in a closed pot at moderate heat for about 8 minutes. Stir occasionally. Wash parsley, dab dry, remove coarse stalks, chop leaves roughly and add about 2/3 to the mussels.

  5. 5

    Pour mussels onto a sieve. Collect approx. 100 ml stock. Discard unopened mussels. Wash the tomatoes, dab dry, fold into the risotto and simmer for 2-3 minutes. Season to taste with salt and pepper.

  6. 6

    Parmesan shavings. Arrange risotto and mussels on preheated plates, sprinkle some stock on each mussel. Sprinkle with the remaining parsley and parmesan.

Nutrition Facts

KCAL
500 kcal
CARBS
61 g
FATS
11 g
PROTEINS
21 g