KONO Half Shell Mussels with Parsley & Lemon Risotto

When you have a little extra time the effort is well worth it, a creamy rice dish that goes with perfectly cooked and flavoursome mussels.

(Serves 4)

4 cups fish or vegetable
2 tbsp olive oil
2 cloves garlic, crushed
1 onion, peeled and finely diced
1 cups Arborio rice
Grated zest and juice of 2 lemons
1/4 cup chopped fresh parsley
Sea salt and freshly ground black pepper
4 packets of KONO Heat n Eat flavoured half shell mussels (frozen)

• Bring stock to the boil, sweat onion and garlic in olive oil and then add rice and zest, cook for 3 minutes until golden, add a ladle of stock and allow to absorb, gently stirring. 
• Add remain stock ladle by ladle until absorbed; finish with lemon juice and parsley, season. 
• Heat the mussels as per on-pack instructions. 
• Serve risotto in the middle of the plate and surround with mussels and extra lemon slices.

Enjoy!