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Priya’s quick risotto with mussels

A quick risotto with mussels from @priyalovesfood_travel
Put a tasty recipe on the table in no time. For the original recipe, visit www.priyalovesfood.nl
snelle risotto met mosselen
Porties 2 persons


  • 1 pak Ready-to-Eat Classic mosselen
  • 150 gram risotto rice
  • 1 onion
  • 2 tenen garlic
  • 200 gram canned diced tomatoes
  • 2 el vegetable butter
  • 1 fish stock cube
  • 4 el sunflower oil
  • 200 gr fresh spinach


  • 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.
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