← All recipes

🍽️ Creamy Risotto with Mussels and Spring Onions

414 kcal · 30 min · 4 servings

Ingredients

• 4 spring onions
• 3 tbsp butter
• 225 g risotto rice
• 50 ml dry white wine
• 750 ml vegetable broth
• 4 scallops (kitchen-ready, without coral)
• 1 tbsp lemon juice
• salt
• white pepper
• 1 tbsp ghee
• 40 g grated parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Finely chop the white parts of the spring onions.
3. 3. Slice the light green parts into fine rings.
4. 4. Set the green rings aside for later.
5. 5. Heat one tablespoon of butter in a pot.
6. 6. Sauté the chopped white onion parts briefly.
7. 7. Add the rice to the pot.
8. 8. Stir the rice in the hot butter for three minutes.
9. 9. Deglaze the dish with wine.
10. 10. Let the wine reduce briefly.
11. 11. Add the broth gradually.
12. 12. Stir constantly while doing so.
13. 13. Let the risotto simmer.
14. 14. Cook the rice for about 20 minutes until it is al dente.
15. 15. Wash the mussels under running water.
16. 16. Dry the mussels with a cloth.
17. 17. Score the mussels in a diamond pattern with a knife.
18. 18. Drizzle lemon juice over the scallops.
19. 19. Season the mussels lightly with salt and pepper.
20. 20. Heat clarified butter in a grill pan.
21. 21. Sear the mussels in the hot pan.
22. 22. Brown each side for about one to two minutes.
23. 23. Stir the remaining butter into the finished risotto.
24. 24. Fold the grated Parmesan into the risotto.
25. 25. Season the risotto to taste.
26. 26. Portion the risotto into bowls.
27. 27. Sprinkle the dish with the green onion rings.
28. 28. Place one mussel on each portion.
29. 29. Grind fresh pepper over the top.

Nutrition per serving

• kcal: 414
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 49 g