Jamie Oliver 5 Ingredients Mussel Risotto

This Jamie Oliver 5 Ingredients Mussel Risotto is a seriously satisfying dinner that feels fancy but is secretly super simple. With creamy risotto rice, fresh fennel, juicy tomatoes, and a pile of mussels, it’s the kind of dish that looks impressive but only takes about 40 minutes. I made this on a quiet weekend and it felt like a restaurant-quality treat—with hardly any fuss. (inspired by Jamie Oliver)

Ingredients Needed

You only need five ingredients to bring this rich, coastal-flavored risotto to life:

• 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 Jamie Oliver 5 Ingredients Mussel Risotto

1. Cook the Fennel : Start with a generous splash of olive oil in a deep pan. Toss in the finely chopped fennel and cook it gently over medium heat for about 10 minutes, stirring often. It should be soft and fragrant, not browned.
2. Prep the Tomatoes : While the fennel softens, slice your ripe tomatoes into sixths and remove the seedy core. Squeeze or press the seeds through a sieve to catch all the tomato juice—don’t waste that flavor! Set both the juice and sliced tomatoes aside.
3. Build the Risotto: Stir the risotto rice into the softened fennel. Let it toast slightly for 2 minutes. Then begin adding boiling water from a kettle, a ladle at a time, stirring constantly. This step is key to getting that creamy, starchy texture. Keep this up for about 12 minutes, or until most of the liquid is absorbed and the rice is starting to soften.
4. Add Mussels and Tomatoes: Now for the seafood! Check each mussel—discard any that won’t close when tapped. Add the mussels, sliced tomatoes, and the reserved tomato juice into the pan. Cover with a lid and let it steam for about 7 minutes, until the mussels open fully. Any that stay closed after cooking should be thrown out.
5. Finish the Risotto: Take the pan off the heat and stir in the grated Parmesan and a couple tablespoons of extra virgin olive oil. Season with salt and pepper to taste. Let the risotto rest for 2–3 minutes—it helps everything meld together beautifully.
6. Serve It Up: Remove half the mussels from their shells to make eating easier, and garnish with the delicate fennel fronds. Finish with another sprinkle of Parmesan and dig in!

Why I Love This Recipe

This mussel risotto surprised me with how effortlessly elegant it is. I’d always thought mussels were high-effort, but they cook super quickly and bring loads of briny flavor to the risotto. It’s the kind of dish you could serve at a dinner party—or just make for yourself on a cozy night in.

Recipe Tips

• Use fresh mussels: Always discard any that are cracked or don’t close when tapped before cooking.
• Stir the risotto constantly: That’s how you build the signature creamy texture.
• Test the rice: Aim for al dente—soft but still with a bit of bite.
• Add Parmesan last: It adds a salty, umami richness to finish the dish beautifully.
• Shell half the mussels: It makes the risotto easier to eat while still looking impressive.

How To Store & Reheat Leftovers

• Storing : Let the risotto cool, then transfer to an airtight container and refrigerate within 2 hours. It will keep for up to 2 days.
• Reheating: Reheat gently in a saucepan over medium-low heat with a splash of water or broth. Stir regularly and avoid overcooking—the mussels can become rubbery if overheated.

FREQUENTLY ASKED QUESTIONS

• Can I use frozen mussels?
  Fresh is best for flavor and texture, but pre-cooked frozen mussels can work—just adjust cooking time and don’t overcook.
• What type of risotto rice should I use?
  Arborio or Carnaroli are ideal for their creamy, starchy finish.
• Can I add white wine to the risotto?
  Yes! Add a splash after toasting the rice for a delicious boost of flavor.
• How do I know if mussels are bad?
  Before cooking: discard any open mussels that don’t close when tapped. After cooking: throw out any that don’t open.
• Can I make this vegetarian?
  You can swap the mussels for roasted mushrooms or grilled zucchini, though it won’t quite have that briny sea flavor.

Nutrition Facts

• Calories: 559 kcal
• Fat: 18.2g
• Saturated Fat: 3.8g
• Protein: 21.7g
• Carbohydrates: 83.5g
• Sugars: 4.7g
• Fibre: 8g
• Salt: 1g

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