Family friendly Main

Mussel and cherry tomato risotto

Name: Mussel and cherry tomato risotto
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 6
Ingredients: 350g cherry vine tomatoes; 1 onion, finely chopped; 1 tbs olive oil; 300g carnaroli or arborio rice; 2/3 cup (165ml) white wine; 3 cups (750ml) fish or vegetable stock; 1 tbs chopped thyme leaves; 1kg pot-ready mussels; 2 tbs finely chopped flat-leaf parsley; Lemon wedges, to serve

Rate now

05m

55m

Jump to recipe

Make dinner a cinch with this oven-baked mussel and cherry tomato risotto.

350g cherry vine tomatoes
1 onion, finely chopped
1 tbs olive oil
300g carnaroli or arborio rice
2/3 cup (165ml) white wine
3 cups (750ml) fish or vegetable stock
1 tbs chopped thyme leaves
1kg pot-ready mussels
2 tbs finely chopped flat-leaf parsley
Lemon wedges, to serve

Method

1.

Preheat the oven to 190°C.
2.

Place the tomatoes and onion in a deep baking dish, drizzle with oil and season. Cook in the oven for 10 minutes. Remove, then stir in rice, wine, stock and thyme. Season. Return to oven for 30 minutes, stirring every 15 minutes. Remove, arrange mussels on rice, cover with foil and return to the oven for a further 15 minutes. Remove from oven, carefully lift the foil and discard any mussels that have not opened.
3.

Scatter with parsley and serve with lemon wedges.