Gourmet Risotto with Fresh Broccoli Purée and Mussels

Name: Gourmet Risotto with Fresh Broccoli Purée and Mussels
Yield: Serves 4 servings
Ingredients: 1.1 lbs mussels (500 grams); 2 cups Arborio rice (about 400 grams)

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

Sicilia

Tonight I'm sharing a new first course I created 🥰
It features broccoli from my garden 🏡, combining vegetables and seafood.
Prepared this way, it turned out spectacular 😍

Mariagrazia Farinella 👩‍🍳 @MariagraFarinella73

Sicilia

Tonight I'm sharing a new first course I created 🥰
It features broccoli from my garden 🏡, combining vegetables and seafood.
Prepared this way, it turned out spectacular 😍

Saved

Ingredients

Serves 4 servings

1.1 lbsmussels (500 grams)
2 cupsArborio rice (about 400 grams)
2 small heads of broccoli, fresh if possible
Salt and olive oil, to taste
Vegetable broth made with the broccoli

Saved

Steps

1

Use fresh broccoli, ideally from your garden if available.
2

After cleaning and washing two small heads of broccoli with all their leaves (don't throw anything away), blanch both the leaves and the broccoli florets in a pot of boiling salted water for a few minutes. Reserve the vegetable broth to use for the rice, and remove the vegetables from the pot.
3

Blend the cooked broccoli and leaves with a mixer until smooth.
4

Clean and soak the mussels in water. Place them in a skillet over low heat and cook until all the shells open.
5

Remove the mussels from their shells, leaving a few whole for garnish. Add the shelled mussels to the skillet with the broccoli purée.
6

Add the rice to a pot with a drizzle of olive oil. Toast the rice, then gradually add the reserved vegetable broth, stirring and letting it cook over medium heat.
7

Halfway through cooking, add the broccoli purée.
8

When the rice is ready, garnish with the mussels and serve hot!