Smoked Mussels Risotto
Ingredients
- 3 ounces whole onion or 2 ounces ready-cut onion ( 1/2 cup) ⓘ
- Olive oil spray
- 4 to 5 cups fish stock, or mixture of fish stock and no-salt-added chicken stock
- 6 ounces smoked mussels ⓘ
- 12 ounces whole yellow or red pepper or 11 ounces ready-cut pepper (2 to 2 1/2 cups) ⓘ
- 1 cup Arborio rice ⓘ
- 1/4 cup dry white wine ⓘ
- 4 tablespoons no-salt-added tomato paste
Instructions
- Heat nonstick pan while chopping whole onion.
- Coat pan with olive oil spray and, with heat on medium high, saute onion until it begins to brown.
- In another pot, heat stock to a simmer.
- Rinse mussels in strainer under warm water; drain and cut in half.
- Chop whole pepper, and add to onion when onion has begun to brown.
- Stir and cook about 2 minutes.
- Add rice and wine to onion-pepper mixture, and cook over high heat about 1 minute longer, until wine has almost evaporated.
- Add 1 cup of the stock to the rice mixture, cooking over medium-high heat and stirring occasionally.
- When liquid has been absorbed, add another cup of stock, along with the tomato paste, stirring well to blend in paste.
- Continue adding stock and cooking, with occasional stirring, until rice is soft but still firm.
- With the last cup of stock, add the mussels to the mixture.
- Do not cook away all the liquid: the mixture should be slightly runny.
Nutrition & Diet Analysis (per serving)
117
kcal
6% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).