Baked mussel risotto recipe | Woolworths TASTE

Ingredients

• 500 g fresh mussels, cleaned
• 1 cup white wine
• fish, chicken or vegetable stock
• 1 bulb fennel (or 1 bunch leeks), finely chopped
• 2 cloves garlic, crushed
• 2 T olive oil
• 1 T butter
• 300 g risotto rice
• 1⁄2 cup cream
• 1–2 T fennel fronds or dill, chopped, plus extra to garnish
• Sea salt and freshly ground black pepper, to taste
• 1–2 T lemon juice (optional)