Lucky Star Mussel and Pea Risotto

Ingredients

3 x 85g tins Lucky Star Smoked Mussels
50g butter
1 medium onion, finely chopped
1 clove garlic, peeled and finely chopped
250g Arborio rice/risotto rice
110ml  dry white wine (OPTIONAL)
1L chicken stock
200g fresh peas
25g parmesan cheese
Salt and freshly ground black pepper
30ml fresh oregano

Method

  1. Melt the butter in a large pan until foaming and then fry the onion and garlic for 2-3 minutes or until softened.
  2. Add the rice and stir well to coat in the butter. Cook for a further 1-2 minutes or until rice is translucent.
  3. Add the wine and cook for 3-4 minutes or until nearly all the liquid has been absorbed.
  4. Warm up the chicken stock in a separate pot and keep it hot near the pan. Add a cup full of chicken stock to the rice and stir well. Cook for 1-2 minutes or until nearly all the stock has been absorbed. Then stir in another cup of chicken stock. Repeat the process until the rice is cooked but still retains a little bite.
  5. Stir the mussels through the risotto.
  6. Add the peas and cook for a further 2-3 minutes. Stir in the parmesan until the cheese has melted and the rice has a creamy texture.
  7. Season to taste and serve with fresh oregano sprinkled on top.

Serves

4