Ingredients

Steps

• Heat olive oil in a large heavy-bottomed saucepan and fry onion until softened.
• Add garlic and chilli to the pan and fry for one minute.
• Stir in the rice until the grains turn translucent.
• Add wine and boil until the liquid has evaporated.
• Gradually add vegetable stock while stirring until absorbed and rice is tender.
• Stir in tomatoes, parsley, and butter then season and rest covered for 4 minutes.
• Heat olive oil in another saucepan until hot and add mussels.
• Cover and shake the pan until mussel shells have opened.
• Discard any unopened mussels and serve them on top of the risotto.