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Tuna Risotto

Looking for a hearty, comfort meal for the family and friends to wow? This Tuna Risotto over corn milk delivers results.

Serves 
Prep time
25 min
Cook Time
20 min
Time to Table
45 min

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

  1. 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.
  2. 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.
  3. Season the risotto, add in the asparagus, stir and cook until all the liquid is reduced. Remove from heat. Add in tuna and cheese.
  4. 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.

Nutrition

Amount per serving% Daily Value
Calories
550
Fat
36 g
55%
Saturated Fat
14 g
Trans Fat
0.4 g
Saturated + Trans
72%
Cholesterol
85 mg
Sodium
480 mg
20%
Carbohydrate
38 g
13%
Fibre
4 g
16%
Sugar
12 g
Protein
19 g
Vitamin A
10%
Vitamin C
4%
Vitamin D
15%
Calcium
15%
Iron
50%

Claims Per Serving

- High Source of Fibre
- Excellent Source of Protein
- Source of Vitamin A
- Good source of vitamin D
- Good Source of Calcium
- Excellent Source of Iron

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