Pesto Risotto with Mussels
50g/2oz/4 tbsp butter
1 large onion, finely chopped
3 garlic cloves, crushed
225g/8oz/1 cup Arborio rice
450ml/¾ pint/1¾ cups white wine
450ml/¾ pint/1¾ cups hot fish or vegetable stock
2 tbsp green pesto
50g/2oz Parmesan, grated
4 tbsp chopped fresh parsley
1.4kg/3lb live mussels, scrubbed and beards removed
1 Heat 2 tbsp butter in a large pan. Add the onion and cook over a low heat for 5 minutes until soft but not coloured. Stir in the garlic and rice and cook for 1 minute.
2 Add 300ml/½ pint/1¼ cups wine and the hot stock, a little at a time, letting the rice absorb the liquid after each addition before adding more.
3 Add the pesto, Parmesan and parsley and take off the heat.
4 Put the mussels in a large pan with the remaining butter, garlic and wine. Cover and cook for 5 minutes, shaking the pan frequently. Discard any mussels that do not open.
5 Divide the risotto among four serving plates. Add the mussels in their cooking juices and serve.