eCook Meal
Mussels & Saffron Risotto
with white wine, tomato & fresh parsley
This dish harmoniously combines the goodness of plump mussels with the luxurious creaminess of saffron-infused risotto rice, creating a culinary symphony! The risotto is flavoured with Italian stock and saffron, creating a savoury & fragrant base for the wine-steamed mussels. Finished off with crumbled feta, fresh parsley, and a squeeze of lemon juice.
Serving guide
Choose your portion size.
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 600ml of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add ½ the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 1-2 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining Garlic and the diced tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 1.2L of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add ½ the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 2-3 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining Garlic and the diced tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 1.8L of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add ½ the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 2-3 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining Garlic and the diced tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
LIQUID GOLD
Boil the kettle. Dilute the Italian stock with 2.4L of boiling water. Stir through the golden water. Set aside.
IT’S A GO FOR RISOTTO
Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add ½ the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 3-4 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…
Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining Garlic and the diced tomato until fragrant, 1-2 minutes. Add the Mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the saffron risotto. Top with the wine steamed Mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R446.84
for 4 servings · R111.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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White Wine needs 250 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
Not in the Woolies basket — source these elsewhere:
- Italian Stock
- Golden Water
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mussels & Saffron Risotto?
The preparation time for Mussels & Saffron Risotto with white wine, tomato & fresh parsley is between 30 and 50 minutes.
What is the total time required to make Mussels & Saffron Risotto with white wine, tomato & fresh parsley?
The total time required to make Mussels & Saffron Risotto with white wine, tomato & fresh parsley is between 40 and 65 minutes.
How many servings does Mussels & Saffron Risotto provide?
4 servings
What are the main ingredients in Mussels & Saffron Risotto?
Creme Fraiche, Feta, Garlic, Golden Water, Italian Stock, Lemon, Mussels, Onion, Parsley, Risotto Rice, Tomato, White Wine
What is the nutritional information of Mussels & Saffron Risotto?
Calories: 873, Carbs: 111 grams, Fat: grams, Protein: 38.4 grams, Sugar: 11.4 grams, Salt: 2144 grams
How do I prepare Mussels & Saffron Risotto?
WHEN THE RISOTTO HAS 10 MINUTES REMAINING…: Place a pan (that has a lid) over medium heat with a drizzle of oil or a knob of butter. When hot, fry the remaining garlic and the diced tomato until fragrant, 1-2 minutes. Add the mussels, the remaining wine, and a splash of water. Cover with the lid and simmer until the mussels are heated through, 3-5 minutes. Stir through ½ the chopped parsley, a squeeze of lemon juice, the lemon zest (to taste), a sweetener, and seasoning. DIG IN: Dish up the saffron risotto. Top with the wine steamed mussels and crumble over the drained feta. Garnish with the remaining parsley. Finish off with a crack of black pepper and serve with any remaining lemon wedges. Cheers, Chef! LIQUID GOLD: Boil the kettle. Dilute the Italian stock with 1.2L of boiling water. Stir through the golden water. Set aside. FINISHING TOUCHES: When the risotto is done, remove from the heat and stir through the crème fraîche, a knob of butter, and seasoning. Loosen with a splash of warm water if too thick. IT’S A GO FOR RISOTTO: Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add ½ the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add ½ the wine and simmer until almost all evaporated, 2-3 minutes. Add a ladleful of the golden stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of golden stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
What should be prepared from my kitchen to make Mussels & Saffron Risotto?
Creme Fraiche, Feta, Garlic, Golden Water, Italian Stock, Lemon, Mussels, Onion, Parsley, Risotto Rice, Tomato, White Wine
How many calories does Mussels & Saffron Risotto have?
873 calories
How much fat content does Mussels & Saffron Risotto have?
grams