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Tuna Risotto Recipe
|Risotto||1 Cup (16 tbs)|
|Rice grain||1 1⁄2 Cup (24 tbs)|
|Chicken stock/Bouillon cubes and water||2 Pint|
|Bermuda onion||1⁄2 , finely chopped|
|Tomato puree||2 Tablespoon|
|Wine vinegar||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Canned tuna||8 Ounce, flaked|
|Grated cheese||1 Tablespoon, grated|
Serving size: Complete recipe
Calories 3074 Calories from Fat 843
% Daily Value*
Total Fat 95 g145.5%
Saturated Fat 28.9 g144.6%
Trans Fat 0 g
Cholesterol 147.3 mg
Sodium 2427 mg101.1%
Total Carbohydrates 406 g135.4%
Dietary Fiber 5.2 g20.7%
Sugars 23.8 g
Protein 132 g263.8%
Vitamin A 23.6% Vitamin C 35.5%
Calcium 27.6% Iron 46.6%
*Based on a 2000 Calorie diet
Heat oil in pan.
Add onion; saute until transparent.
Add rice; stir over low heat until just golden.
Remove from heat; add hot stock.
Stir; return to heat.
Cover; cook until rice is tender.
Heat oil and butter in pan.
Add onion; cook until soft and golden.
Add tomato puree, vinegar, lemon juice, tuna, and a little oil from fish.
Mix well; heat through.
Adjust seasoning to taste.
Stir into risotto just before serving.
Add a little grated cheese.