Risotto with mussels and shrimps

Risotto with mussels and shrimps

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Course: Italian Kitchen, Seafood Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 390kcal


  • Riсе 400 g
  • Mussels 500 g
  • Tomatoes 200 g
  • Shrimp 300 g
  • Red onion ½ head
  • Bay leaf 1 piece
  • Parsley 20 g
  • Dry white wine 200 ml
  • Dry martini 50 ml
  • Olive oil 50 ml
  • Vegetable broth 1.5 l
  • Butter 20 g
  • Lemon 1 piece
  • Thyme 1 piece
  • Black peppercorns 5 pieces
  • Ground white pepper to taste
  • Salt to taste


  • Fry in a saucepan finely chopped onion in butter until soft. Pour a glass of wine in a saucepan, throw a sprig of thyme, black peppercorns, bay leaf and pour mussels. A minute later add the peeled shrimp. Salt, if the mussels are fresh, do not. Fresh mussels have enough natural salinity.
  • Cover the pan with a lid and cook the contents on medium heat until the mussels open – about three minutes. As soon as the mussels open, throw in their company finely chopped tomatoes, chopped parsley, pepper, mix and remove from heat.
  • In another skillet, heat the olive oil, fry the rice on it to soak it in oil, and pour a third of the existing broth into the skillet.
  • As soon as the broth boils, reduce the temperature and cook, stirring constantly and adding broth as it boils. Together with one of the injections of broth, pour a martini glass. When rice is almost ready, it should be salted.
  • Then add a pinch of parsley, lemon juice and dump everything from the pan – mussels, shrimps and onions, along with the broth in which it all cooked. Mix gently and immediately remove from heat.


Calories: 390kcal

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