Riso con le Cozze

Riso con le Cozze is a delightful Italian dish that combines creamy risotto with fresh mussels, bringing a taste of the sea to your table. This vegetarian version uses plant-based ingredients to create a rich and flavorful experience without compromising on authenticity.

Ingredients

• Arborio rice - 150 grams
• Fresh mussels - 500 grams, cleaned and debearded
• Vegetable broth - 500 ml
• Dry white wine - 100 ml
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Olive oil - 2 tablespoons
• Parsley - 2 tablespoons, chopped
• Lemon zest - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large pan, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until translucent.
3. Add the Arborio rice to the pan, stirring for about 2 minutes until the rice is slightly toasted.
4. Pour in the dry white wine and let it simmer until mostly absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next.
6. After about 15 minutes of cooking, add the cleaned mussels to the rice and cover the pan. Cook for an additional 5-7 minutes until the mussels have opened.
7. Stir in the chopped parsley, lemon zest, salt, and black pepper. Remove from heat and let it sit for 2 minutes.
8. Serve hot, garnished with extra parsley if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 30 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from mussels that promote heart health.
• High in protein and fiber, which supports muscle growth and digestion.

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