Ingredients for Vodka Mussels With Lemon Dill Risotto
- Olive Oil
- Yellow Onions
- Arborio Rice
- Vegetable Stock
- Garlic Cloves
- Red Chilies
- Parsley Stems
- ½ cup vodka
- 1 lb fresh mussels, scrubbed and debearded
- Fresh Lemon Rind
- 2 tablespoons chopped fresh dill
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How to Make Vodka Mussels With Lemon Dill Risotto
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Cook 1/2 medium onion, finely chopped, stirring until softened (about 5 minutes).
- Add 1 ½ cups Arborio rice and stir to coat in the oil mixture.
- Stir in 1 cup of hot chicken or vegetable stock.
- Cook, stirring frequently, over low heat until the liquid is absorbed (about 5 minutes).
- Continue adding hot stock, 1 cup at a time, stirring constantly until each addition is absorbed before adding more. Repeat until all stock is used and rice is creamy (about 25-30 minutes).
- While the risotto cooks, heat the remaining 2 tablespoons of olive oil in a medium pan over medium heat.
- Add 1/2 medium onion, finely chopped, 2 cloves garlic, minced, and 1 small red chili, finely chopped. Cook, stirring, until the onion is softened (about 5 minutes).
- Stir in 2 tablespoons chopped fresh parsley and ½ cup vodka. Cook, stirring constantly, for 2 minutes.
- Add 1 lb fresh mussels, scrubbed and debearded. Cook, covered, for 8-10 minutes, or until the mussels open. Discard any that do not open.
- Remove mussels from the pan and set aside, reserving the cooking liquid.
- Gently stir the reserved mussel liquid into the risotto.
- Stir in the zest of 1 lemon and 2 tablespoons chopped fresh dill into the risotto.
- Gently stir the cooked mussels into the risotto.
- Serve immediately, garnished with extra dill and a lemon wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
7g
Carbs
23g
