Saffron risotto with mussels

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 1 TABLESPOON clarified butter
  • 200 g Risotto Rice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 jar (0.1 g) Saffron threads
  • 150 ml dry white wine
  • 650 ml Vegetable broth
  • 1 red pepper
  • 800 g Mussels
  • 150 g frozen peas
  • 30 g Parmesan cheese

Directions

  1. 1

    Peel and finely dice the onion and garlic. Heat clarified butter in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with salt, pepper and saffron.

  2. 2

    Gradually add wine and stock, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.

  3. 3

    Clean, wash and cut the peppers into strips. Wash and clean the mussels thoroughly. Discard opened mussels. Add peas, peppers and mussels to the risotto after about 15 minutes. Throw away closed mussels.

  4. 4

    Arrange on plates. Sprinkle with parmesan.

Nutrition Facts

KCAL
370 kcal
CARBS
50 g
FATS
6 g
PROTEINS
18 g