Mussel Risotto Recipe

Name: Mussel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups fish stock; 1 tbsp extra virgin olive oil; 1 None onion, peeled and finely chopped; 2 cloves garlic, peeled and crushed; 2 cups arborio rice; 1/2 cup dry white wine; 1 pinch saffron; 1 lb mussels, scrubbed; 1/2 cup frozen peas; 1 None tomato, chopped; 1 None lemon, zest, juice, plus lemon wedges, to serve; 2 tbsp fresh chopped parsley; None None toasted sourdough breadcrumbs, to serve

Servings: persons

6 cups fish stock
1 tbsp extra virgin olive oil
1 None onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 cups arborio rice
1/2 cup dry white wine
1 pinch saffron
1 lb mussels, scrubbed
1/2 cup frozen peas
1 None tomato, chopped
1 None lemon, zest, juice, plus lemon wedges, to serve
2 tbsp fresh chopped parsley
None None toasted sourdough breadcrumbs, to serve

1
Pour stock into a medium saucepan. Bring to a slow simmer on medium heat and keep warm.
2
In a large, heavy-based saucepan, heat the oil on medium and saute onion and garlic 3-4 mins, until tender. Add the rice and stir 1 min, to coat well in oil.
3
Add the wine and saffron to the pan and cook, stirring for 1 min, until wine is absorbed.
4
Add 5 cups of the hot stock to pan, a ladleful at a time, stirring constantly until the rice is half cooked (this will take around 15 mins).
5
Add the rest of the stock to pan with the mussels and peas and cook, covered, 4-5 mins, until the mussels open and the rice is creamy with a slight bite. Discard any mussels that do not open.
6
Remove from the heat and stir in the tomato, lemon zest and juice and parsley. Season to taste and sprinkle with breadcrumbs. Serve with lemon wedges.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups fish stock, 1 tbsp extra virgin olive oil, 1 None onion, peeled and finely chopped, 2 cloves garlic, peeled and crushed, and more.

Yes, Mussel Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussel Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions