Green Peas and Mussels Risotto

Hello my dear readers,

Some time back we have discovered the green peas and we have seen how nutritious they are.

Today I have a tasty first course recipe for you: risotto con piselli e cozze or green peas and mussels risotto.

Green peas and mussels, a combination a little bit odd but the sweetness of peas combines harmoniously with the unmistakable taste of mussels. 

A complete, fragrant and delicious dish, which is easy to prepare and is also suitable for a special occasion.

Believe me is a must try!

Let’s see the ingredients needed for 2 persons:

  • 160 g rice for risotto Carnaroli or Arborio
  • 200 g cooked mussels
  • half of a white onion
  • 100 g peas already shelled (can be fresh or frozen)
  • vegetable broth around 1 litre 
  • 50 ml dry white wine
  • extra virgin olive oil
  • 30 g butter
  • 30 g grated parmesan cheese

How to do it:

Start by doing the vegetable broth. 

Of course is better if you do it from scratch but if you don’t have time like me you can use stock cubes. 

But when using stock cubes, be careful that sometimes, depending on the brand of stock cube, can be very salty. I’ve tried different brands and were all very salty. Recently I have found these Kallo organic vegetable stock cubes which have a natural taste, made with no added artificial preservatives, colours or flavours and have really the same taste as the vegetable broth made from scratch. And no, I don’t get paid to say that, if you were wondering. Is just my humble recommendation πŸ˜‰

To make the vegetable broth using the stock cube, just add water into a saucepan, add the stock cube and let it boil. 

To enhance even more the flavour I’ve added some peas to the broth.

Once ready set aside.

Now is time to do the risotto.

In a pan put the finely chopped white onion, drizzle with extra virgin olive oil and let it cook at gently heat for around 1-2 minutes.

Add the rice, stir and leave it for a few moments to get all that onion flavour. 

Pour in the wine stirring constantly until the wine is fully absorbed. 

Start adding the hot vegetable broth one ladle at a time and stir until the broth is absorbed.

Continue adding the vegetable broth one ladle at a time, stirring continuously until the liquid is absorbed.Β 

After around 10 minutes, start incorporating the peas and mussels. Peas regardless if are fresh or frozen need only around 5-10 minutes to cook, while the mussels are already cooked. 

When all the liquid is absorb and the rice is al dente, about 15-20 minutes, stir in the butter and grated parmesan cheese and everything will become creamy.

Enjoy your risotto with green peas and mussels while hot.

The combination is just perfect! Enjoy it!


GREEN PEAS AND MUSSELS RISOTTO

  • Difficulty: easy
  • Print

Green peas and mussels, a combination a little bit odd but the sweetness of peas combines harmoniously with the unmistakable taste of mussels. A complete, fragrant and delicious dish, which is easy to prepare and is also suitable for a special occasion.

Ingredients

  • 160 g rice for risotto Carnaroli or Arborio
  • 200 g cooked mussels
  • half of a white onion
  • 100 g peas already shelled (can be fresh or frozen)
  • vegetable broth around 1 litre
  • 50 ml dry white wine
  • extra virgin olive oil
  • 30 g butter
  • 30 g grated parmesan cheese

Directions

  1. Start by doing the vegetable broth.
  2. Of course is better if you do it from scratch but if you don’t have time like me you can use stock cubes. But when using stock cubes, be careful that sometimes, depending on the brand of stock cube, can be very salty. I’ve tried different brands and were all very salty. Recently I have found these Kallo organic vegetable stock cubes which have a natural taste, made with no added artificial preservatives, colours or flavours and have really the same taste as the vegetable broth made from scratch. To make the vegetable broth using the stock cube, just add water into a saucepan, add the stock cube and let it boil. To enhance even more the flavour I’ve added some peas to the broth. Once ready set aside.
  3. Now is time to do the risotto.
  4. In a pan put the finely chopped white onion, drizzle with extra virgin olive oil and let it cook at gently heat for around 1-2 minutes. Add the rice, stir and leave it for a few moments to get all that onion flavour. Pour in the wine stirring constantly until the wine is fully absorbed.  Start adding the hit vegetable broth one ladle at a time and stir until the broth is absorbed. Continue adding the vegetable broth one ladle at a time, stirring continuously until the liquid is absorbed.
  5. After around 10 minutes, start incorporating the peas and mussels. Peas regardless if are fresh or frozen need only around 5-10 minutes to cook, while the mussels are already cooked.
  6. When all the liquid is absorb and the rice is al dente, about 15-20 minutes, stir in the butter and grated parmesan cheese and everything will become creamy.
  7. Enjoy your risotto with green peas and mussels while hot.
  8. Course: Forst Course Author: Ribana, Prep time: 20 minutes


Have a wonderful weekend!

Stay safe!

Follow me:

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beautiful world.Β 
I’m a life lover! Simple as that!

35 thoughts on “Green Peas and Mussels Risotto

  1. Beautiful! I love that you used mussels in this dish, and I love risotto in just about any variation. My latest trick since shelling peas are in season here right now, is to toss all those pods in my stock. It is remarkable how much flavor they add!

    1. Thank you very much Dorothy! Oh definitely! Using the pods will add much flavor to the broth πŸ˜‰πŸ˜‹ I don’t have them so I just add some peas πŸ˜‰
      I wish I could find the fresh peas here too 😊

      1. We’re enjoying them right now because they are in season, the sugar snaps just started and I love those too! No pods wasted in this household. I’ve even added pea shoots to the stock to add more pea flavor, the entire plant is a flavor bomb, not just the little tiny peas inside!

      2. I’m really glad you’re able to enjoy them! Having the possibility of growing them is wonderful! Such a delicious, healthy and versatile ingredient in the kitchens πŸ˜‰ I love the plants that have almost all parts edible πŸ˜‰ Definitely no waste πŸ˜‰

      3. Oh yes, often it can be such a great addition of flavor πŸ˜‰πŸ˜‹ my grandma used to say if the birds or worms like them it must be good, why don’t try them πŸ€ͺ

  2. What a yummy recipe! I love cooking risotto because it provides so many different versions of dishes. All you need to do is to swap a few ingredients and you are good to go πŸ‘

  3. They should at least send you a 3 packs of the cubes for recommending their brand 😁 I’m so excited to try this. Is there something I can use instead of white wine? Juice from green grapes maybe? Will search it…
    I’m so hungry 🀀 that plate makes me want to ask for two servings, the food looks too little… πŸ€”wah!😱 that’s my fat talking πŸ˜‚

    1. Hahaha…thank you dear Jess! πŸ€—
      You can just skip the part of the white wine, just add directly the broth. I don’t recommend any grape juice as it will be sweet πŸ€ͺ
      It may look too little but believe me this plate has the same capacity of a soup bowl πŸ€ͺπŸ€ͺ However I would be more than happy to give you even more than two servings πŸ˜‰πŸ˜‹

      1. Ok thanks Ribby…
        And I don’t think it’s such a good idea for me to meet you after all because I have this feeling that you’ll spoil me. If that happen I’ll be camping in your couch πŸ˜‚

  4. Green peas are a very underrated vegetable.Their color and ease of use make them standouts. This risotto looks yummy and the green peas liven it up visually as well.

      1. I know some people that they don’t like them but never even tried them πŸ€ͺ
        I do like them too! The ones that I find here are all so huge, I do prefer the smaller ones though πŸ˜‰

Leave a Reply