Mussel Risotto
Try this one pot mussel risotto that is surprisingly easy to put together, but tastes so delicious that you can serve it to a crowd.
Equipment
- 1 french oven
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small white onion finely chopped
- 2 garlic cloves minced
- 1 tsp oregano dried
- 2 bay leaves
- 1 cup pearl barley rinsed
- 4 cups low sodium vegetable stock
- 2 lbs mussels scrubbed and debearded
- 1 cup low sodium canned chickpeas rinsed
- 1 cup cherry tomatoes
- 1 bunch broccolini trimmed
- 1/2 cup frozen peas
- 1 lemon juiced
Instructions
- Heat olive oil in large skillet or French oven over medium head. Add chopped onion and garlic. Sauté for 3-4 minutes until soft and fragrant.
- Add pearl barley to pan and stir for 1-2 minutes to lightly toast.
- Stir in oregano and bay leaves.
- Pour in stock. Bring to a gentle boil, then reduce heat to low and cover with a lid. Simmer for 20 minutes, stirring occasionally, until the barley is tender and chewy.
- Add mussels directly to the pot. Cover with a lid and cook for 5-7 minutes, until the mussels open. Discard any that remain closed. Remove mussels from the pot, set aside and cool slightly, then take the meat out of the shells.
- Stir in chickpeas and cherry tomatoes. Cook for 5 minutes to warm through.
- Fold in broccolini and cover for 3-5 minutes until bright green and tender-crisp.
- Stir in frozen peas and lemon juice. Cook for 2 more minutes.
- Gently fold in cooked mussels and heat just until warmed through. Remove bay leaves.
- Divide risotto among bowels and garnish with a squeeze of lemon. Serve warm.
Nutrition
Calories: 445kcalCarbohydrates: 69gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 33mgSodium: 357mgPotassium: 826mgFiber: 15gSugar: 8gVitamin A: 1296IUVitamin C: 80mgCalcium: 123mgIron: 8mg
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