Mussels with Parsley and Chilli Risotto

A fragrant risotto topped with fresh mussels, featuring garlic, chilli, white wine, and fresh parsley for a vibrant finish.

Dinner Italian Seafood Mussels Risotto

Estimated Nutrition

Calories

1015.4

kcal / serving

1015.4 kcal total

Carbs

88.6g

per serving

88.6 g total

Fat

58.5g

per serving

58.5 g total

Protein

24.2g

per serving

24.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

100

Long Grain Rice

Liquids

White Wine

200

Vegetable Stock

hot

NutsSeeds

clove

Garlic

chopped

tbsp

Parsley

fresh, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for the risotto

tbsp

Olive Oil

for the mussels

Seafood

100

Mussels

cleaned and debearded

Vegetables

0.5

piece

Onion

finely chopped

0.5

piece

Red Chilli

chopped

Cherry Tomato

halved

Method

Discard any unopened mussels and serve them on top of the risotto.

Add garlic and chilli to the pan and fry for one minute.

Stir in the rice until the grains turn translucent.

Add wine and boil until the liquid has evaporated.

Heat olive oil in a large heavy-bottomed saucepan and fry onion until softened.

Gradually add vegetable stock while stirring until absorbed and rice is tender.

Stir in tomatoes, parsley, and butter then season and rest covered for 4 minutes.

Heat olive oil in another saucepan until hot and add mussels.

Cover and shake the pan until mussel shells have opened.