Tuna Risotto

Prep Time25 min
cook Time 20 min
Time to Table45 min

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


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
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


  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.


  • 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.


per serving
% Daily
Fat36 g55%
Saturated Fat14 g
Trans Fat0.4 g
Saturated + Trans72%
Cholesterol85 mg
Sodium480 mg20%
Carbohydrate38 g13%
Fibre4 g16%
Sugar12 g
Protein19 g
Vitamin A10%
Vitamin C4%
Vitamin D15%

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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