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Tuna and Mushroom Risotto

Print this recipe Tuna and Mushroom Risotto
Sandy Ribeiro

For Lunch

By

Published on

5 minutes to prepare and 20 minutes to cook

Serves 3 - 4

Ingredients

1 425gm tin of tuna in springwater
2 Tbs olive oil
1 large mushroom chopped
2 cups of small mushrooms sliced (tinned works)
2 cups of aborio rice
4 cups or chicken stock
1/4 cup chopped parsley
1/2 cup cooked peas
1/4 grated parmesan cheese

Instructions

Heat oil in a large frying pan, add mushrooms and saute' for 4 mins. Boil chicken stock in a seperate pot ready for adding later.

Add aborio rice to fry pan and cook for 5 mins or until colour changes (goes slightly transparent). Stir in 1 cup of boiling chicken stock until moisture is absorbed. Gradually add remaining stock the same way.

Finally, add tuna, parsley, peas and parmesan cheese and stir. Heat through and serve.

Comments

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  • avatar

    Mushrooms + tuna + peas + rissotto are my favourite foods. Sounds delicious!!