Christmas

Saffron and Mussel Risotto is for Dinner.

Saffron and Mussel Risotto takes 15 minutes to prepare.

Saffron and Mussel Risotto takes 60 minutes to cook.

Saffron and Mussel Risotto makes 2 servings.

The ingredients for Saffron and Mussel Risotto are:

1 garlic clove, minced
1 pound in-shell mussels, cleaned
1/4 tsp saffron
1 cup hot vegetable broth, plus additional as required
1 shallot, minced
1/2 medium onion, minced
2/3 cup arborio rice
1/2 cup dry white wine
1/4 tsp black pepper
1/4 cup fresh basil

Here is how you make Saffron and Mussel Risotto:

In a fairly large saucepan, sweat the garlic with a little bit of water. Add the mussels and cover. As soon as the mussels have opened, remove from the heat and shell gently. Filter the juice, add saffron and vegetable stock and set it aside.Heat 1/4 cup water in another large saucepan.Add the shallot and onion, and cook 5 minutes.Add rice to shallot mixture and stir well. Cook 2 minutes.Add the white wine and cook, stirring, until all liquid is absorbed.Begin adding the filtered mussel mixture 1/4 cup at a time (while stirring constantly) until each addition evaporates.Stir in pepper and basil, and serve immediately.Number of Servings: 2Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Saffron and Mussel Risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 369.0

• Total Fat: 2.6 g
• Cholesterol: 27.8 mg
• Sodium: 659.0 mg
• Total Carbs: 57.9 g
• Dietary Fiber: 1.3 g
• Protein: 16.6 g

Saffron and Mussel Risotto is Italian cuisine.

The dietary needs meet for Saffron and Mussel Risotto is Lactose Free