in Recipes

Tuna Risotto

Spread the love

Ingredients for 2 servings:

  • 1 cup(s) rice, washed
  • 2 cups vegetable broth
  • 1 onion(s), chopped
  • 1 can of tuna
  • 1 bunch celery, stalks, chopped
  • 3 carrots
  • 50 ml dry sherry
  • 1 lemon(s), the juice
  • 1 bunch parsley, fresh, chopped
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a pan, sauté the chopped onion until translucent, and deglaze with the sherry. Add the washed rice, fry briefly, and pour in the vegetable stock. After about 10 minutes, add the finely chopped celery and carrots. Season with salt and pepper and cook with the lid on (adding a little more stock if necessary). After another 10 minutes, add the tuna and chopped parsley. Season to taste with the lemon juice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Brussels sprout flan

loaves of bread