Mussel and cherry tomato risotto with parsley

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

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