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.
Ingredients
- 1 kg fresh mussels
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 4 garlic cloves, minced
- 3 large carrots chopped into small cubes
- 2 celery stalks chopped into small cubes
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 2 cans diced tomatoes (400g x 2)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the mussel risotto hot, garnished with fresh parsley. Enjoy!
Notes
This recipe is great prepared with linguine or spaghetti for a lighter option, as an alternative, perfect for spring or summer.