Mussel risotto

Creamy mussel risotto with grated parmesan and lemon zest. Arborio rice is simmered in chicken stock, creating a delicious complement to the white wine-steamed mussels.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Mussel risotto
  • 1.5 litre (6 cups) chicken stock
  • 1 tablespoon olive oil
  • 1 onion. finely chopped
  • 1 garlic clove, crushed
  • 2 cup arborio rice
  • 1/2 cup dry white wine
  • 200 gram tub cooked mussels, drained
  • 1/4 cup grated parmesan, plus extra shaved parmesan to serve
  • 40 gram butter, chopped
  • grated zest and juice 1 lemon
  • parsley and crusty bread, to serve


Mussel risotto
  • 1
    Pour stock into saucepan and bring to a slow simmer. Remove from heat and keep warm.
  • 2
    Meanwhile, heat oil in a large saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add rice, stirring for 1 minute to coat well in oil.
  • 3
    Pour in wine and cook, stirring, 1 minute until absorbed. Add hot stock. 1 cup at a time, stirring after each cupful until all liquid has been absorbed - this will take 15-20 minutes. Rice should be creamy with a slight bite. Add mussels and stir through to warm them.
  • 4
    Remove from heat. Stir parmesan, butter and lemon through. Season. Set aside. covered. 2 minutes, then serve with shaved parrnesan and parsley. Accompany with crusty bread.


Risotto should be eaten as soon as possible after cooking white it retains its texture.

read more from