- 2 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, chopped
- ½ red chilli, chopped
- 100g/3½oz long grain rice
- 85ml/3fl oz white wine
- 200ml/7fl oz hot vegetable stock
- 85g/3oz cherry tomatoes, halved
- 2 tbsp chopped fresh parsley
- 25g/1oz butter
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 100g/3½oz mussels, cleaned – discard any which do not close when tapped
- For the risotto, heat the oil in a large heavy-bottomed saucepan, add the onion and fry over a low heat until softened but not coloured.
- Add the garlic and chilli and fry for one minute.
- Add the rice and stir over a gentle heat until the rice grains turn translucent.
- Add the wine, turn up the heat and boil until almost all of the liquid has disappeared. Add the vegetable stock, one ladleful at a time, and stir constantly until all the stock has been absorbed and the rice is tender.
- Stir in the tomatoes, parsley and butter and season, to taste, with salt and freshly ground black pepper. Take off the heat, cover with a lid and leave for 3-4 minutes.
- For the mussels, heat the olive oil in a large saucepan until very hot, add the mussels, cover with a lid and shake the pan over the heat until the mussel shells have opened. Discard any that are cracked or have not opened.
- To serve, spoon the risotto into a serving bowl, top with the mussels and serve.