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Home > Recipes > Mixed herb and tuna risotto

Mixed herb and tuna risotto

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Mixed herb and tuna risotto

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Ingredients

1 Ltr Chicken stock
2 Tbsp Olive oil
1 Baby onion, large, finely diced
1¼ cups Arborio rice
370 g Canned tuna, drained and flaked
⅓ cup Parsley, chopped
1 to taste Salt & freshly ground pepper

Directions

  1. Heat stock in a small saucepan. Heat oil in a large heavy-based pan, add onion and cook over a medium heat for 10 minutes until onion has softened but not coloured. Add rice to the pan and stir for 2 minutes to toast, but not brown, the rice.
  2. Add a cup of hot stock to the pan and stir until the stock is absorbed. Repeat, adding stock until it is all absorbed and the rice is tender to the bite or al denté - this takes 15 to 20 minutes.
  3. Add the tuna and herbs with the last cupful of stock and stir well. Season with salt and pepper to taste and stir well.
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https://www.eatwell.co.nz/recipe/3084/Mixed-herb-and-tuna-risotto/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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