Risotto with Tuna and Mushrooms
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
You can prepare it with pre-cooked rice — it turns out much faster, just 20 minutes.
Ingredients
- Rice - 7.1 oz
- Dry White Wine - 2 cups
- Chicken Broth - 23 fl oz
- Canned tuna in its own juice - 2 cans
- Fresh Mushrooms - 17.6 oz
- Onion - 3 pieces
- Frozen green bean pods - 1 cup
- Grated Pecorino Pepato Cheese - 3.5 oz
- Olive Oil - 5 tablespoons
Step by Step guide
Step 1
Wash the mushrooms, cut them into large slices, season with salt, and sauté in a small amount of olive oil until cooked.
Step 2
Open the tuna, drain the juice, mash it with a fork, and add it to the mushrooms.
Step 3
Slice the onion into rings and sauté in a heavy-bottomed pot.
Step 4
Add the rice to the pot with the onion, sauté for a few minutes, then pour in half of the vegetable broth. Cook for 10 minutes, then alternately add the wine and the remaining broth to the rice. During the cooking process, add the green peas.
Step 5
When the rice is ready, add the mushrooms with the tuna to the rice with peas and mix well.
Step 6
Add spices to taste: thyme, marjoram.
Step 7
Remove the pot from the heat, sprinkle the risotto with grated hard cheese on top, cover with a lid, and let it sit for about 15 minutes.
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