Saffron and Mussel Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 garlic clove, minced1 pound in-shell mussels, cleaned1/4 tsp saffron1 cup hot vegetable broth, plus additional as required1 shallot, minced1/2 medium onion, minced2/3 cup arborio rice1/2 cup dry white wine 1/4 tsp black pepper1/4 cup fresh basil
In a fairly large saucepan, sweat the garlic with a little bit of water.
Add the mussels and cover.
As soon as the mussels have opened, remove from the heat and shell gently. Filter the juice, add saffron and vegetable stock and set it aside.
Heat 1/4 cup water in another large saucepan.
Add the shallot and onion, and cook 5 minutes.
Add rice to shallot mixture and stir well. Cook 2 minutes.
Add the white wine and cook, stirring, until all liquid is absorbed.
Begin adding the filtered mussel mixture 1/4 cup at a time (while stirring constantly) until each addition evaporates.
Stir in pepper and basil, and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Add the mussels and cover.
As soon as the mussels have opened, remove from the heat and shell gently. Filter the juice, add saffron and vegetable stock and set it aside.
Heat 1/4 cup water in another large saucepan.
Add the shallot and onion, and cook 5 minutes.
Add rice to shallot mixture and stir well. Cook 2 minutes.
Add the white wine and cook, stirring, until all liquid is absorbed.
Begin adding the filtered mussel mixture 1/4 cup at a time (while stirring constantly) until each addition evaporates.
Stir in pepper and basil, and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 369.0
- Total Fat: 2.6 g
- Cholesterol: 27.8 mg
- Sodium: 659.0 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 1.3 g
- Protein: 16.6 g
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