Mussel, Red Pepper and Fennel Risotto
A fantastic combination of flavours, married with an time favourite. Try using freshly shelled mussels for this recipe, stir in cleaned, cooking 5-10 minutes before the end with a slug of wine – gently cook till opened, stirring and keeping an eye out. Disregard any unopened ones.
Preparation time: 10 minutes Quantity: Serves 2 Cooking time: 20-30 minutes
Ingredients
2 pints/1200 ml vegetable stock or water
3 tablespoon olive oil
1 onion finely chopped
1 small red pepper-finely diced
1/2 head fennel-finely chopped
3 skinned chopped tomatoes
2 cloves garlic crushed
120g/ 4 oz rice
120g/ 4 oz cooked mussels
1 teaspoon fresh chopped chives (optional)
1 teaspoon chopped fennel (herb)
50-70 ml cream
seasoning
Method
- Heat vegetable or chicken stock or water in a pan and leave
- In the olive oil, sauté the onions till soft, add the garlic, pepper and fennel cook for 2-3 minutes
- Add the rice and tomatoes
- Stir round to coat all the grains in the oil and flavour
- Add one ladle full of stock at a time and cook until almost absorbed, carry on adding the stock
- The risotto will take approx 20 minutes to cook
- Add the mussels and cook for a few minutes to warm through, season to taste
- Finish of by adding the cream and herbs