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Risotto with mussels and peas
ingredients
servings
4
Rice
320 grams
Mussels
200 grams
Peas, without pod
200 grams
Garlic
1 wedge
Extra virgin olive oil
to taste
White table wine
1 glass
Onions
1 half
Vegetable broth
to taste
Black pepper
to taste
Parsley
1 teaspoon
first courses from Italy - Puglia
Risotto with mussels and peas
Risotto with mussels and peas
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The recipe for risotto with mussels and peas was born after the eighteenth century dallunione of two culinary traditions: Pugliese that matched the rice with mussels and the Veneta that condiva risotto with peas! The result is fantastic: a healthy risotto, a set of aromas and flavors that blend perfectly, giving rise to an appetizing dish, attractive, delicate taste. #risotto
preparation
step 1
Wash the mussels in running water, scraping them with a sponge. Arrange them in a saucepan with a little olive oil and garlic, pour a little bit of white wine, cover and cook until the shells open.
step 2
Drain the mussels and remove the shells, catching shellfish.
step 3
Then chop the onion and appassitela in a saucepan with olive oil, add the rice, let it roast and blend with the remaining wine.
step 4
Add the peas, seasoned with a pinch of pepper and cook for eighteen minutes, stirring with a wooden spoon and basting occasionally with some hot soup ladle.
step 5
When almost cooked, add the mussels and mix before serving. Serve the risotto with mussels and peas with a sprinkling of chopped fresh parsley!
