Ingredients

• 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

Directions

• 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.