Dont follow me please, just be beside me walk together :D

Visitor Around The World :)

free counters

Sunday, May 1, 2011

Tuna, lemon & rocket risotto

Ingredients (serves 4)

  • 2 x 185g cans tuna in oil with chilli
  • 1 small onion, chopped
  • 1 1/2 cups (375ml) fish stock
  • 350g arborio rice
  • 100ml white wine
  • 1/4 cup grated parmesan
  • Grated rind and juice of 1 lemon, plus extra zest to serve
  • 50g wild rocket


  1. Drain the tuna, reserving 1 tablespoon of the oil, and flake to separate.
  2. In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
  3. Mix the fish stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
  4. Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
  5. When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.

No comments:

Post a Comment