Tuna Risotto
When I was in high school we made tuna pasta in Home Ec, this recipe has been changed gradually over the years to become a tuna risotto thats much loved in my house. Makes a great meal with a green salad, or a simple side dish.
Ingredients
Serves: 2
- 1 cup (185g) of rice
- 1 teaspoon minced garlic
- 2 1/2 tablespoons of seeded mustard (divided)
- 1 large tin (425g) tuna
- 2 cups of chopped button mushrooms
- 1 small carton (300ml) cream
Directions
Preparation:5min ›
Cook:20min ›
Ready in:25min
- Cook the rice in a large pot.
- While the rice is cooking, in a saucepan cook 1 tablespoon of the mustard and the garlic for 1 minute.
- Add the tuna to the mustard and garlic and heat the tuna through.
- Put the mushrooms into the pan and gradually add the cream to this tuna mix and heat through without boiling.
- When rice is cooked, strain and put back into the pot, then mix the cream and tuna sauce into the rice.
- Add the rest of the mustard, season with salt and pepper.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (5)
My fussy 8 year old's comment was "mmm" and then later was very proud of her empty plate! Thanks for a great recipe. - 10 Feb 2011
Made it healthier. Use a 375ml can of Light Carnation in place of the cream to make it low fat, but still yummy. - 10 Feb 2011
very easy to make. the whole family loved it. will definitely make again. - 29 Apr 2010