Mussel risotto with edamame beans

Recipe by
Cook: 50 minutes
If you're looking for a way to serve mussels that vary from the usual, look no further! This is a great way to enjoy mussels in a way you probably haven't had before. It's delicious, and while it takes a bit of patience, it is definitely worth the wait.

Mussel risotto with edamame beans

A hearty Italian rice dish, risotto with mussels and edamame beans for a bit of crunch.

Ingredients

50g butter

1 onion, finely chopped

300g edamame

1.7l hot vegetable stock

350g risotto rice

200ml white wine

25g parmesan, or vegetarian alternative, grated

2 good handfuls of pea shoots

150g precooked mussels

extra-virgin olive oil, to drizzle (optional)

Cooking steps

Step 1

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft.

Step 2

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins

Step 3

Stir in the edamame beans, mussels, parmesan and some seasoning, then turn off the heat and leave to stand for a few mins.

Step 4

Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

What you’ll need

50g butter

1 onion, finely chopped

300g edamame

1.7l hot vegetable stock

350g risotto rice

200ml white wine

25g parmesan, or vegetarian alternative, grated

2 good handfuls of pea shoots

150g precooked mussels

extra-virgin olive oil, to drizzle (optional)

Let’s cook!

Step 1

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft.

Step 2

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins

Step 3

Stir in the edamame beans, mussels, parmesan and some seasoning, then turn off the heat and leave to stand for a few mins.

Step 4

Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Buy the fish used in this recipe
Mussel Meat 363g From  £4.40 Go to product

Got a recipe you'd like to share? We'd love to hear from you

#Thefishsociety