Priya's quick mussel risotto
A quick risotto with mussels from @priyalovesfood_travelPut a tasty recipe on the table in no time. For the original recipe, visit www.priyalovesfood.nl
Ingredients
- 1 packet Ready-to-Eat Classic mosselen
- 150 gram risotto rice
- 1 onion
- 2 cloves garlic
- 200 gram canned diced tomatoes
- 2 tbsp vegetable butter
- 1 fish stock cube
- 4 tbsp sunflower oil
- 200 gram fresh spinach
Instructions
- Grab a saucepan and boil 600 ml of water in it (or boil it in the kettle).
- Add the bouillon cube to the water and stir well.
- Chop the onions and press the garlic cloves or chop finely. Set aside.
- In the skillet, heat 1 tbsp of butter. Add the onion and garlic shreds and sauté for 3 minutes. Add the risotto rice and stir through
- Pour in the diced tomatoes and stir until the liquid is almost absorbed.
- Ladle in a scoop of broth each time and keep stirring until the liquid is absorbed. Repeat this process until the rice is soft and all the broth has been used up.
- Finally, stir in the fresh spinach. Put the lid on the pan to keep the risotto warm.
- Grab a wok and put on the heat. Open the pack of Ready-to-eat mussels. Do not rinse or wash, as you will lose all the flavor.
- Place contents of packet in wok. On medium to high heat, wok the mussels until they are all open. This will happen after only 5 minutes.
- Gently stir the clams with shell into the risotto. Divide the risotto between two plates.