Mussels with lemon & fennel risotto

Mussels with lemon & fennel risotto

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 641 kcal
, Fat: 24 g
, Carbohydrate: 85 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp oil
1 spring onion incl. green part, cut into rings, greens set aside
300g fennel, thinly sliced, 1/3 set aside
400g risotto rice
1 organic lemon, use the grated zest, set aside all of the juice
1dl white wine
8dl vegetable bouillon, strained
50g butter, cut into pieces
50g Parmesan
salt to taste


1kg mussels
1tbsp oil
1 spring onion incl. green part, cut into thin rings
3dl white wine
½tsp salt
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How it's done


Heat the oil in a pan. Sauté the spring onion and fennel. Add the rice and lemon zest, sauté while stirring until the rice is translucent.

Pour in the wine and the reserved lemon juice, reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.

Mix in the butter, cheese and reserved spring onion greens, season.


Scrub the mussels under running water, remove the beard, discard any mussels that are already open.

Heat the oil in a pan, sauté the spring onion and the reserved fennel for approx. 3 mins.

Add the mussels, pour in the wine, cover and cook for approx. 5 mins. until the mussels open, season with salt, strain. Discard any mussels that are still closed – these are inedible.

Serve the mussels with the risotto.

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