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Risotto with mussels and peas

ingredients

servings

4

Rice

320 oz

Mussels

200 oz

Peas, without pod

200 oz

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

with shellfish source of B vitamins high in iron source of C vitamins

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with mussels and peas

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

Risotto with mussels and peas step 1

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.

Risotto with mussels and peas step 2

step 2

Drain the mussels and remove the shells, catching shellfish.

Risotto with mussels and peas step 3

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.

Risotto with mussels and peas step 4

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.

Risotto with mussels and peas step 5

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!

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