Tuna Risotto
Looking for a hearty, comfort meal for the family and friends to wow? This Tuna Risotto over corn milk delivers results.
| Serves/Makes: | 4 |
| Preparation Time: | 25 Minutes |
| Cuisson Time: | 20 Minutes |
| Time to Table: | 45 Minutes |
Tuna Risotto Ingredients
| ¼ cup (50mL) | extra virgin olive oil, divided |
| 1/4 | chopped white onions |
| 1 | garlic clove, chopped |
| ½ cup (125 mL) | Frozen corn |
| 1 cup (250 mL) | 3.25% milk |
| ¼ cup (50mL) | unsalted butter, divided |
| 2 cups (500 mL) | uncooked mushrooms, cleaned and sliced |
| 2 cups (500 mL) | cooked, pearled barley |
| water | |
| ¼ cup (50mL) | 35% cream |
| ½ cup (125mL) | asparagus tips |
| 3 cans (85 g each) | Clover Leaf Flaked Light Tuna - Spicy Thai Chili |
| ¼ cup (50mL) | Parmigiano cheese, grated |
| salt, black pepper to taste |
Preparation
- In a saucepan, heat to medium-high half the olive oil, onion, garlic and corn and roast for a few minutes. Add milk and cook for 5 minutes. Pour this corn milk mixture in a blender, add half the butter and blend. Filter through a sieve and set aside.
- In a large frying pan, fry the mushrooms with the remaining olive oil and butter, season well and cook about 5 minutes. Add in the barley, enough water to cover everything and cream. Cook for 4-5 minutes.
- Season the risotto, add in the asparagus, stir and cook until all the liquid is reduced. Remove from heat. Add in tuna and cheese.
- Serve over the corn milk mixture.
CHEF’S TIPS:
- Barley risotto is a great substitite for rice.
- Cook barley in advance.
- Corn milk mixture can be used in vegetable dishes for a creamy texture.
Nutrients Per Serving
|
CLAIMS PER SERVING- Excellent Source of Protein - Source of Vitamin A - Good source of vitamin D - Good Source of Calcium - Excellent Source of Iron |
