Jamie Oliver 5 Ingredients Mussel Risotto is made with fennel, ripe tomatoes, risotto rice, mussels, and Parmesan cheese. This delicious Mussel Risotto recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.
This Mussel Risotto Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 large bulb of fennel, finely chopped (reserve leafy tops for garnish)
- 600g ripe tomatoes, sliced into sixths
- 300g risotto rice
- 1kg mussels, scrubbed and debearded
- 30g Parmesan cheese, grated (plus extra for serving)
How To Make Mussel Risotto:
- Cook the fennel: In a large deep pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped fennel and cook for 10 minutes, stirring regularly, until softened.
- Prepare the tomatoes: While the fennel cooks, slice the tomatoes and remove the seedy core. Press the seeds through a sieve to extract the juices and set aside.
- Cook the rice: Add the risotto rice to the pan with the fennel and stir for 2 minutes. Gradually add boiling water from a kettle, stirring constantly. Keep adding water for 12 minutes until absorbed.
- Add the mussels and tomatoes: Check the mussels, discarding any that don’t close when tapped. Add the mussels, tomatoes, and their juice to the rice. Cover the pan and cook for 7 minutes, until the mussels open fully. Discard any that remain closed.
- Finish the risotto: Turn off the heat and stir in the grated Parmesan and 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste. Let the rice rest for a couple of minutes.
- Serve: Remove half of the mussels from their shells for easier eating. Garnish with the reserved fennel tops and an extra grating of Parmesan, if desired.
Recipe Tips
- Use fresh mussels: Make sure the mussels are fresh and discard any that don’t close when tapped, as these might be bad.
- Stir the risotto constantly: To get the creamy texture, you need to stir the rice often and add water gradually.
- Check the rice doneness: The risotto should be creamy but the rice grains should still have a slight bite, so keep an eye on the texture.
- Don’t forget the Parmesan: Stirring in Parmesan at the end adds a rich and savory flavor to the dish, so don’t skip this step.
- Remove some mussels from shells: Taking some mussels out of their shells before serving makes it easier to enjoy the dish.
How To Store & Reheat Leftovers
Storing: Place any leftover mussel risotto in an airtight container and refrigerate within 2 hours of cooking. It will stay fresh for up to 2 days.
Reheating: Reheat the risotto gently on the stove with a splash of water or broth to prevent it from drying out. Heat on medium-low until warmed through, stirring occasionally.
Be careful not to overheat, as the mussels can become tough.
Nutrition Facts
- Calories: 559 kcal
- Fat: 18.2g
- Saturated Fat: 3.8g
- Protein: 21.7g
- Carbohydrates: 83.5g
- Sugars: 4.7g
- Salt: 1g
- Fibre: 8g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Traybaked Pesto Pizza Pie
- 5 Ingredients Stuffed Folded Flatbread
- 5 Ingredients Stuffed Cabbage Leaves
- 5 Ingredients Feta Filo Turnovers
Jamie Oliver 5 Ingredients Mussel Risotto
Description
Jamie Oliver 5 Ingredients Mussel Risotto is made with fennel, ripe tomatoes, risotto rice, mussels, and Parmesan cheese. This delicious Mussel Risotto recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the fennel: In a large deep pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped fennel and cook for 10 minutes, stirring regularly, until softened.
- Prepare the tomatoes: While the fennel cooks, slice the tomatoes and remove the seedy core. Press the seeds through a sieve to extract the juices and set aside.
- Cook the rice: Add the risotto rice to the pan with the fennel and stir for 2 minutes. Gradually add boiling water from a kettle, stirring constantly. Keep adding water for 12 minutes until absorbed.
- Add the mussels and tomatoes: Check the mussels, discarding any that don’t close when tapped. Add the mussels, tomatoes, and their juice to the rice. Cover the pan and cook for 7 minutes, until the mussels open fully. Discard any that remain closed.
- Finish the risotto: Turn off the heat and stir in the grated Parmesan and 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste. Let the rice rest for a couple of minutes.
- Serve: Remove half of the mussels from their shells for easier eating. Garnish with the reserved fennel tops and an extra grating of Parmesan, if desired.
Notes
- Use fresh mussels: Make sure the mussels are fresh and discard any that don’t close when tapped, as these might be bad.
- Stir the risotto constantly: To get the creamy texture, you need to stir the rice often and add water gradually.
- Check the rice doneness: The risotto should be creamy but the rice grains should still have a slight bite, so keep an eye on the texture.
- Don’t forget the Parmesan: Stirring in Parmesan at the end adds a rich and savory flavor to the dish, so don’t skip this step.
- Remove some mussels from shells: Taking some mussels out of their shells before serving makes it easier to enjoy the dish.
Jamie Oliver 5 Ingredients Mussel Risotto