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
Mussel & Leek Risotto
with fresh thyme & Italian-style hard cheese
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 65 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mussel & Leek Risotto?
The preparation time for Mussel & Leek Risotto with fresh thyme & Italian-style hard cheese is between 30 and 45 minutes.
What is the total time required to make Mussel & Leek Risotto with fresh thyme & Italian-style hard cheese?
The total time required to make Mussel & Leek Risotto with fresh thyme & Italian-style hard cheese is between 45 and 65 minutes.
How many servings does Mussel & Leek Risotto provide?
4 servings
What are the main ingredients in Mussel & Leek Risotto?
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
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?
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
How many calories does Mussel & Leek Risotto have?
737 calories
How much fat content does Mussel & Leek Risotto have?
grams
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