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 😉
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.
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
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
- 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. 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 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.
- 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. Course: Forst Course Author: Ribana, Prep time: 20 minutes
Have a wonderful weekend!
Stay safe!
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