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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A risotto with tomatoes, herbs and tuna. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 garlic clove, chopped |
1 cup arborio rice |
3 -4 cups chicken stock or 3 -4 cups vegetable stock |
425 g tuna, flaked |
1/2 cup fresh herb, chopped (of your choice) |
1/4 cup sun-dried tomato, chopped |
1/4 cup black olives, sliced |
1 lemon rind, and juice of |
1 -2 chili pepper, deseeded and chopped |
salt & fresh ground pepper |
parmesan cheese (optional) |
Directions:
1. Heat stock in a saucepan and keep on the plate next to where you are making your rice. Keep hot.
2. Heat oil in frying pan and add onion and garlic. Saute until soft.
3. Stir in rice and cook 3 minutes until grains are coated with oil.
4. Add 1 cup stock and stir until liquid is absorbed.
5. Continue stirring in remaining stock 1 cup at a time until rice is tender and mixture is creamy. If rice is cooked after 3 cups don't add the 4th.
6. Fold in tuna, herbs, semi-dried tomatoes, olives, lemon rind and juice, chilli and seasoning.
7. To serve place paremsan shavings on top, extra chopped herbs and if desired a drizzle of olive oil.
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