Tuna and Vegetables Risotto
A savory, protein-rich twist on a traditional northern Italian rice dish, this Tuna & Vegetable Risotto is deliciously hearty and satisfying.
Ingredients
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1 and a half spoon (soup) of margarine
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1 small carrot cut into small cubes (about 0.3cm) (65g)
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4 tbsp diced red pepper (35g)
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50g frozen or fresh cooked peas
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60ml water
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Salt to taste
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1 onion, chopped
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1 cup of risotto rice
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4 tablespoons of cream
Preparation Method
- Heat the margarine and sauté the carrot and the pepper. Add the peas and the water. Season with salt and cook over low heat until the vegetables are soft. Set aside.
- Lightly sauté the onion, then add the rice and sauté a little longer. Add the wine and cook over low heat until it evaporates.
- Add the hot chicken stock, one ladle at a time, mixing from time to time until the rice has absorbed all the liquid.
- Repeat this process until the rice is cooked but still holds together (the preparation should become creamy).
- Add the vegetable stew, the matured tuna and the cream and mix together. Season with more salt if necessary.
- Serve immediately.
