Grab a saucepan and bring 600 ml of water to a boil (or boil it in the kettle).

Add the stock cube to the water and stir well.

Finely chop the onions and press or finely chop the garlic cloves. Set aside.

Heat 1 tablespoon of butter in a sauté pan. Add the chopped onions and garlic and sauté for 3 minutes. Then add the risotto rice and stir to combine.

Pour in the diced tomatoes and stir until the liquid is almost absorbed.

Gradually add a ladle of broth at a time, stirring continuously until the liquid is absorbed. Repeat this process until the rice is tender and all the broth has been used up.

Finally, stir in the fresh spinach. Place the lid on the pan to keep the risotto warm.

Grab a wok and place it on the stove. Open the pack of ready-to-eat mussels. Do not rinse or wash them, as this will cause you to lose all the flavor.

Place the contents of the pack into the wok. Stir-fry the mussels over medium to high heat until they all open, which will happen in about 5 minutes.

Gently stir the mussels with their shells into the risotto. Divide the risotto between two plates.