Tuna and corn risotto

Recipe from: 2/19/2004 12:00:00 AM

Ingredients 11
Servings 1


Serving Change
  • 30
    olive oil
  • 1
    red onion, finely chopped
  • 1
    garlic clove, crushed
  • 200
    arborio rice
  • 750
    hot chicken stock
  • 100
    plum tomatoes, roughly chopped
  • 2
    170 g cans tuna in brine, drained and flaked
  • 1
    290 g can whole kernel corn, drained
  • salt and freshly ground black pepper
  • 45
    chopped fresh coriander
  • 50
    Parmesan cheese, grated


Heat the oil in a large saucepan and sauté the onion and garlic until soft.
Add the rice and stir-fry for one to two minutes or until glossy.
Add 180 ml of the chicken stock and stir until the liquid has been absorbed.
Add the remaining stock by the ladleful, stirring continuously until all the liquid has been absorbed before adding the next ladleful. This takes about 20 minutes.
The rice must be creamy and tender (but the grains will still be firm).
Stir in the tomatoes, tuna and corn.
Heat until warmed through.
Season with salt and pepper and scatter the coriander on top.
Serve immediately, topped with Parmesan cheese.

Read more on: starch  |  sauté


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