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Speedy tuna risotto
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and creamy cheesy tuna risotto ready in under 30 minutes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 small red onion, chopped
  • 1 garlic clove, crushed
  • 400.00 gm white medium-grain rice
  • 69.38 gm tomato paste
  • 1020.00 gm chicken style liquid stock
  • 62.50 gm boiling water
  • 375.00 ml frozen peas
  • 125.00 ml finely grated parmesan, plus extra to serve
  • 425g can tuna in oil, drained, flaked
  • 82.50 ml chopped fresh basil, plus extra leaves to serve
  • Sliced red chilli (optional), to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat oil until shimmering. Add onion and cook, stirring, for 3 minutes until it softens slightly. Stir in garlic and cook for 30 seconds until fragrant.
  • Combine rice with tomato paste to create a rich base. Pour in stock and boiling water for depth of flavor. Season generously with salt and pepper. Simmer gently until rice is perfectly cooked and liquid is absorbed, stirring occasionally.
  • Combine peas and parmesan into the risotto, cooking until peas are tender. Remove from heat and fold in tuna and basil. Serve with extra parmesan, basil leaves, and optionally, chili.

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