Mussel Risotto

• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 clove garlic, minced
• 15 oz Arborio rice
• 1/2 cup dry white wine
• 6 cups chicken stock, warmed
• 7 oz cooked mussels, drained
• 1 oz grated Parmesan, plus extra shaved Parmesan to serve
• 3 tbsp butter, chopped
• 1 None lemon, zested and juiced
• None None fresh parsley, to serve
• None None crusty bread, to serve

1. Heat oil in a large saucepan over medium heat. Saute onion and garlic for 2-3 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until absorbed. Add 1 cup hot stock. Stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Add mussels and warm through.
2. Remove from heat. Add Parmesan, butter, lemon zest and lemon juice. Season. Set aside, covered, for 2 mins. Garnish with shaved Parmesan and parsley. Serve with crusty bread.

olive oil, onion, clove garlic, rice, white wine, chicken stock, mussels, butter, lemon, fresh parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/24864 (may not work)