Mussel Risotto

This easy recipe for mussel risotto with tomato combines creamy risotto with
fresh mussels and tangy tomato for a delicious and comforting seafood dish. This
dish combines the creaminess of Arborio rice with the briny flavor of fresh
mussels and the tanginess of canned tomatoes, resulting in a beautiful, bright
orange dish that's sure to impress your dinner guests.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Course:

Main Course

Cuisine:

Mediterranean

Instructions

1 Clean the mussels by scrubbing them under running water and removing the beards.
Discard any mussels that are open or do not close when tapped.
2 Heat the olive oil in a large saucepan over medium heat. Add the chopped onion,
celery, carrots and garlic, and sauté for a few minutes until the onion is
translucent. I like to start the sauté with the lid closed so that everything
softens, ren remove the lid to allow the mixture to colour a light brown.
3 Add the Arborio rice and tomato paste to the saucepan and stir for a minute or
two until it is coated in the oil and the rice is starting to become
translucent.
4 Add the canned tomatoes and the vegetable broth to the saucepan, and bring to a
boil. Reduce the heat to low and simmer, stirring occasionally, for about 15-20
minutes, until the rice is cooked and the liquid has been absorbed.
5 When the risotto is almost finished cooking, add the mussels on top and allow to
steam with the rice until they open, discarding any that remain closed.
6 Serve the mussel risotto hot, garnished with fresh parsley. Enjoy!

Mussel Risotto

Course:

Cuisine:

🧂 Ingredients

Instructions

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