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| Tuna Mushroom Risotto |
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Serves 4 – 6 (1 cup each)
Prep time 20 min / Total time 45 min
Risotto is actually quite easy to make and it can be as fancy or as homey
as you like it.
2 cans (170 g each)
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Gold Seal® Chunk Light tuna, drained |
| 8 cups |
low salt chicken or vegetable stock |
| 1/2 cup |
dry white wine |
| 2 Tbsp |
olive oil |
| 1 |
medium onion, finely chopped |
| 1 cup |
chopped button mushrooms |
| 2 cups |
Italian (Arborio) rice |
| 1 Tbsp |
butter |
| 2/3 cup |
grated Parmesan cheese |
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freshly cracked pepper, to taste |
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chopped chives for garnish |
- In a sauce pan heat stock and wine to a gentle boil. Set aside covered
to keep warm.
- In a separate large, heavy bottom stock pot, over medium/high heat,
sauté onions and mushrooms in olive oil for 2 to 3 minutes.
- Add rice to mushroom and onion mixture and sauté 2 minutes. Start
adding chicken stock 1 cup at a time (each cup should be absorbed before
adding next) until you have used 6 cups then start adding stock ½ cup
at a time, stirring constantly, until absorbed (See Chef’s Tips).
- Fold in tuna & butter and cook for another 2 minutes.
- Take off the heat and fold in the Parmesan cheese.
- Season with pepper to taste and garnish with chopped chives.
Gold Seal Chef Approved Tips:
Risotto takes about 20 minutes once the first liquid is added! Rice
should be tender but still a little firm to bite, never mushy.
Enjoy with fresh steamed asparagus.
| Nutritional Values |
Per serving:
Calories 308
Fat 13 g
Sat Fat 4.5 g
Carbs 24 g
Protein 22 g
Fibre 1 g
Cholesterol 33 mg
Sodium 651 mg
Sugar 5 g
Calcium 129 mg
Source: www.calorieking.com |
‘Live well’ notes: High fiber, low cholesterol recipe!
Ingredient of the day: Risotto
True risotto is made with Arborio rice, a short-grain high-starch round medium
grain rice which has the ability to absorb liquids and release starch so
it’s
stickier than the long grain variety. Outside traditional Italy, dishes made
in a similar way but with different grains or cereals are sometimes called
risotto, i.e. "barley risotto".
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