What are the main ingredients in Mussel & Leek Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Mussel & Leek Risotto?

Calories: 737, Carbs: 108 grams, Fat: grams, Protein: 40.1 grams, Sugar: 14.6 grams, Salt: 1282 grams

How do I prepare Mussel & Leek Risotto?

GOT RISOTTO IN STOCK?: Boil a full kettle. Place a pot over low heat. Add 1L of boiling water and the stock in a pot. RISSO BASE: Place a pot over medium heat with a drizzle of oil or a knob of butter. When hot, add the diced onion and the sliced leeks and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the rice and stir for 30-60 seconds. Pour in the wine and simmer until almost all evaporated. Add a ladleful of the diluted stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. SHOW ME YOUR MUSSELS: When the risotto has 10 minutes remaining, place a pot over medium-high heat with 150ml of boiling water and bring back up to the boil. Add the mussels, cover with the lid and cook for 4-5 minutes until warmed through (don’t worry, they are pre-cooked!) Drain and cover to keep warm. THAT’S RICH: When the risotto is done, remove from the heat and stir through ½ the grated cheese, the juice from 2 lemon wedges, the lemon zest (to taste), the peas, the picked thyme, seasoning, and a generous knob of butter (optional). TIME TO DINE!: Bowl up the creamy leek risotto and top with cooked mussels. Sprinkle over the remaining grated cheese and the chopped parsley. Serve with a lemon wedge. Enjoy, Chef!

What should be prepared from my kitchen to make Mussel & Leek Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Mussel & Leek Risotto

Name: Mussel & Leek Risotto
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

Many people shy away from making risotto at home, but it’s super simple to cook if you have patience & love for food! We’re bringing together classic French flavours using a combination of mussels and creamy leek-filled risotto. Paired with a crisp white wine, this dish is simply delectable!

Mussel & Leek Risotto

with fresh thyme & Italian-style hard cheese

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Fresh Parsley
Fresh Thyme
Frozen Mussels (half shell)
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Leeks
Lemon
Lemons
Mussels
Onion
Onions
Peas
Risotto Rice
Vegetable Stock
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

GOT RISOTTO IN STOCK?
Boil a full kettle. Place a pot over low heat. Add 600ml of boiling water and the stock in a pot.
RISSO BASE
Place a pot over medium heat with a drizzle of oil or a knob of butter. When hot, add the diced onion and the sliced leeks and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the rice and stir for 30-60 seconds. Pour in the wine and simmer until almost all evaporated. Add a ladleful of the diluted stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
SHOW ME YOUR MUSSELS
When the risotto has 10 minutes remaining, place a pot over medium-high heat with 150ml of boiling water and bring back up to the boil. Add the mussels, cover with the lid and cook for 4-5 minutes until warmed through (don’t worry, they are pre-cooked!) Drain and cover to keep warm.
THAT’S RICH
When the risotto is done, remove from the heat and stir through ½ the grated cheese, the juice from 1 lemon wedge, the lemon zest (to taste), the peas, the picked thyme, seasoning, and a generous knob of butter (optional).
TIME TO DINE!
Bowl up the creamy leek risotto and top with cooked mussels. Sprinkle over the remaining grated cheese and the chopped parsley. Serve with a lemon wedge. Enjoy, Chef!

Vegetable Stock - 1 Sachet
Onion - 1
Leeks - 100g
Garlic Clove - 1
Risotto Rice - 100ml
White Wine - 50ml
Mussels - 200g
Grated Italian-style Hard Cheese - 20ml
Lemon - 1
Peas - 50g
Fresh Thyme - 4g
Fresh Parsley - 4g

Download the Recipe

Serves 2

GOT RISOTTO IN STOCK?
Boil a full kettle. Place a pot over low heat. Add 1L of boiling water and the stock in a pot.
RISSO BASE
Place a pot over medium heat with a drizzle of oil or a knob of butter. When hot, add the diced onion and the sliced leeks and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the rice and stir for 30-60 seconds. Pour in the wine and simmer until almost all evaporated. Add a ladleful of the diluted stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
SHOW ME YOUR MUSSELS
When the risotto has 10 minutes remaining, place a pot over medium-high heat with 150ml of boiling water and bring back up to the boil. Add the mussels, cover with the lid and cook for 4-5 minutes until warmed through (don’t worry, they are pre-cooked!) Drain and cover to keep warm.
THAT’S RICH
When the risotto is done, remove from the heat and stir through ½ the grated cheese, the juice from 2 lemon wedges, the lemon zest (to taste), the peas, the picked thyme, seasoning, and a generous knob of butter (optional).
TIME TO DINE!
Bowl up the creamy leek risotto and top with cooked mussels. Sprinkle over the remaining grated cheese and the chopped parsley. Serve with a lemon wedge. Enjoy, Chef!

Vegetable Stock - 1 Sachet
Onion - 1
Leeks - 200g
Garlic Clove - 1
Risotto Rice - 200ml
White Wine - 100ml
Mussels - 400g
Grated Italian-style Hard Cheese - 40ml
Lemon - 1
Peas - 100g
Fresh Thyme - 8g
Fresh Parsley - 8g

Download the Recipe

Serves 3

GOT RISOTTO IN STOCK?
Boil a full kettle. Place a pot over low heat. Add 1,4L of boiling water and the stock in a pot.
RISSO BASE
Place a large pot over medium heat with a drizzle of oil or a knob of butter. When hot, add the diced onion and the sliced leeks and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the rice and stir for 30-60 seconds. Pour in the wine and simmer until almost all evaporated. Add a ladleful of the diluted stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
SHOW ME YOUR MUSSELS
When the risotto has 10 minutes remaining, place a pot over medium-high heat with 200ml of boiling water and bring back up to the boil. Add the mussels, cover with the lid and cook for 4-5 minutes until warmed through (don’t worry, they are pre-cooked!) Drain and cover to keep warm.
THAT’S RICH
When the risotto is done, remove from the heat and stir through ½ the grated cheese, the juice from 3 lemon wedges, the lemon zest (to taste), the peas, the picked thyme, seasoning, and a generous knob of butter (optional).
TIME TO DINE!
Bowl up the creamy leek risotto and top with cooked mussels. Sprinkle over the remaining grated cheese and the chopped parsley. Serve with a lemon wedge. Enjoy, Chef!

Vegetable Stock - 2 Sachets
Onions - 2
Leeks - 300g
Garlic Cloves - 2
Risotto Rice - 300ml
White Wine - 150ml
Mussels - 600g
Grated Italian-Style Hard Cheese - 60ml
Lemons - 2
Peas - 150g
Fresh Thyme - 12g
Fresh Parsley - 12g

Download the Recipe

Serves 4

GOT RISOTTO IN STOCK?
Boil a full kettle. Place a pot over low heat. Add 1,7L of boiling water and the stock in a pot.
RISSO BASE
Place a large pot over medium heat with a drizzle of oil or a knob of butter. When hot, add the diced onion and the sliced leeks and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the rice and stir for 30-60 seconds. Pour in the wine and simmer until almost all evaporated. Add a ladleful of the diluted stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
SHOW ME YOUR MUSSELS
When the risotto has 10 minutes remaining, place a pot over medium-high heat with 200ml of boiling water and bring back up to the boil. Add the mussels, cover with the lid and cook for 4-5 minutes until warmed through (don’t worry, they are pre-cooked!) Drain and cover to keep warm.
THAT’S RICH
When the risotto is done, remove from the heat and stir through ½ the grated cheese, the juice from 4 lemon wedges, the lemon zest (to taste), the peas, the picked thyme, seasoning, and a generous knob of butter (optional).
TIME TO DINE!
Bowl up the creamy leek risotto and top with cooked mussels. Sprinkle over the remaining grated cheese and the chopped parsley. Serve with a lemon wedge. Enjoy, Chef!