Risotto with tuna

Risotto with tuna and beans

Tuna Bean Risotto is a very satisfying dish that can be served as the first or only course for lunch or dinner. Risotto will especially appeal to those who love the taste of canned tuna and red beans.

Ingredients for 4 servings:

1. Arborio rice - 320 gr.
2. Dried red beans (soaked for 12 hours without fail) - 150 gr.
3. Canned tuna in oil - 100 gr.
4. Carrots - 80 gr.
5. Bulb onions - 100 gr.
6. Celery stalk - 60 gr.
7. Bay leaf - 1 pc.
8. Tomato paste - 1 tablespoon
9. Hot red pepper - 1 pc. (3-5 gr.)
10. Vegetable broth - 1 l.
11. Grated cheese Grana Padana
12. Butter - 50 gr.
13. Olive oil - 2 tablespoons
14. Salt to taste

Boil the beans in boiling unsalted water for an hour, then strain.

Peel and grate carrots, celery, hot peppers and half of the onions on a coarse grater or chop finely. Fry for a few minutes in a saucepan in olive oil.

Then add ready-made beans, bay leaf, salt and pour over vegetable broth (500 ml.). Leave to cook for 10 minutes over medium heat.

Meanwhile, finely chop the second half of the onion and fry separately with 30 g of butter, then add the tomato paste and canned tuna (drain the oil and mash with a fork).

Mix the finished frying with beans and broth, let cook without a lid for 3-5 minutes. over medium heat and then add rice. Continue to cook for 15 minutes. over medium heat. As the liquid boils away, gradually add the vegetable broth, stirring constantly.

Remove the finished risotto from the stove, sprinkle with grated Grana Padana cheese, add 20 gr. butter, mix well and serve hot.

Recommended to be served with Salina Rosso wine, produced in the Aeolian Islands, with its characteristic taste and aroma.

Cooking risotto with tomatoes and fresh tuna

Composition:

• Rice "Arborio" 250 g
• Tuna 300 g
• Green peas 100 g
• Bulb onion 1 pc.
• Parmesan cheese 50 g
• Olive oil 1 tablespoon
• Garlic 2 pcs.
• Dry white wine 150 ml
• Coriander 1 tsp
• Butter 40 g
• Basil 15 g
• Tomatoes 2 pcs.

How to cook

1. Pour boiling water over the tomatoes, peel and cut into quarters. Peel the onion and garlic, rinse and chop finely. Grate Parmesan on a fine grater. Dissolve 1 tsp. MAGGI BOUQUET SPICE in 1 liter of hot water and put on low heat. Rinse the tuna, cut into small cubes.

2. In a frying pan, melt the butter and 1 tbsp. l. vegetable oil, fry onions, garlic and tomatoes. Add rice, reduce heat and cook until translucent. Add white wine and cook until evaporated. Add a ladle of hot broth to the rice. After the liquid has been absorbed add more broth. Stir slowly and regularly for about 18 minutes. Remove from heat, add parmesan. Cover and set aside.

3. Heat olive oil in a frying pan, fry the tuna over high heat. Add basil, coriander seeds, peas and cook over medium heat until tender, about 7 minutes. Divide the risotto into warmed bowls and add the tuna and serve immediately.

Video

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Recipe for risotto with tuna and vegetables step by step

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BAKED RISOTTO WITH TUNA AND ZOOBIES

Saturday, 03 September 2011 18:59 + in the quote pad

BAKED RISOTTO WITH TUNA AND ZOOBIES

2 tablespoons olive oil

1 onion, finely chopped

200 g arborio rice (for risotto)

chicken stock cubes or powder

400 g canned tomatoes in their own juice, chopped

400 g canned tuna

3 courgettes zucchini, thinly sliced

basil leaves and grated parmesan cheese, chopped

1. Preheat oven to 200 ° C. Heat a large oven dish or saucepan with a lid over the fire.

2. Add olive oil, onion and some sea salt to the pan and stir for 5 minutes, until the onion is soft and transparent. Add rice and stir for another minute.

3.Make 375 ml of broth from a cube and add it to rice, add canned tomatoes. Bring to a boil, then add the tuna and zucchini.

4. Season with salt and black pepper, cover and bake for 30 minutes until the rice is done.

4. Sprinkle with basil leaves on top, sprinkle with grated Parmesan and serve.

Ingredients for Canned Tuna Rice Casserole:

• Rice

  (Rice from Mistral "Kuban")
  —
  1 package.

• Tuna

  (canned)
  —
  1 ban.

• Cherry tomatoes

  —
  6 pcs

• Chicken egg

  (for filling)
  —
  3 pcs

• Sour cream

  (for pouring (cream or milk can be used))
  —
  2 tbsp. l.

• Semi-hard cheese

  (for filling)
  —
  60 g

• Green onion

  —
  taste

• Salt

  —
  taste

• Black pepper

  (I have a mixture of peppers)
  —
  taste

• Butter

  (for lubricating molds)
  —
  5 g

Cooking time: 30 minutes

Servings: 3

Nutritional and energy value:

Canned Tuna Rice Casserole Recipe:

In this dish I used packaged Kuban rice from Mistral - it is very convenient to boil a bag in advance (I did it in the evening), and this variety, in my opinion, is very suitable for such not sweet casseroles.

I cooked this casserole for lunch today)
Pour the rice into a bowl, mash the tuna with a fork and add to the rice, stir

Cut the tomatoes into halves, cut the onion into rings, grate the cheese

To pour in a bowl, mix sour cream, eggs, half of the cheese, salt and pepper and beat everything thoroughly

Grease the baking dishes with oil, put the rice-fish mixture, then the tomatoes and onions

Pour in the filling and sprinkle with the remaining cheese, put in the oven at 180-200C for 20-25 minutes and bake until golden brown (I baked at 200C for exactly 20 minutes)

Here is such a ruddy beauty at our exit)

Serve the casserole hot

This is a very tasty and satisfying dish, and it takes a very minimum of time to prepare it (everything took no more than 30 minutes), which is important at the time of the beginning of the summer season and garden troubles)

In my garden-garden, only a pear is blooming now, which is more than 30 years old!

And a young bird cherry, which has grown up as a padanka)

Well, now I ask everyone to our table)
Bon Appetit!

Lonely. Bite, bump, bump. РиР· оÑÑо Ñ Ð¾Ð²Ð¾ÑÐ ° ми и гÑиР± Ð ° ми.

Good luck!

РиР· оÑÑо Ñ Ð¾Ð²Ð¾ÑÐ ° ми и гÑиР± Ð ° ми

Donut donut donut.

Rose and Rose. Lilac, lilac, lilac, lilac. Bang bang bang bang bang bang bang bang bang bang bang

Lemon Cloud Cake (light and easy to prepare) This dessert is easy and simple.

Zucchini-cheese pie "Fiction" - for a delicious dinner Easy to prepare, incl.

Mistakes made in the garden when working with seedlings lead to loss of yield, and sometimes even.

This unusual bright summer dish is sure to please. Serve well with chops.

chocolate biscuit: 6 eggs 4 tablespoons boiling water 2 tablespoons cocoa powder 1 cup sugar 1.

How to cook

Peel one small onion, chop it finely and put it in a saucepan with olive oil. We pass for a minute, pour a glass of rice, stir it, let the rice fry a little, pour out 100 ml of dry white wine and simmer everything for 5 minutes. Now we should add broth, pour out not all at once, but a little.

While the rice is cooking.Put the tuna on a plate and grind it a little with a fork, then squeeze one lemon on top and leave it to stand for a while. When the rice is almost ready, add most of the tuna to the rice and gently mix with the rice, leave it on the fire for a few more minutes.

Put the finished rice on a dish, put the rest of the tuna on top and sprinkle with Parmisan cheese.

The main thing is not to be afraid. Everything will work out. I will try to make risotto with cucumaria. Who is with me? I always try to cook something new.

Lemon risotto with scallops

Lemon and the classic Japanese ponzu sauce give this risotto a rich citrus flavor and aroma that, together with scallops and white wine, creates a real symphony of flavors !. This and the next two recipes are shared Christian Lorenzini, Chef of the Christian Restaurant.

Photo courtesy of the restaurant "Christian"

Ingredients:

• Carnaroli rice - 70 g
• Lemon juice - 10 g
• Fresh rosemary - 5 g
• Scallops - 3 pieces
• Olive oil - 20 g
• Shallots - 10 g
• Dry white wine - 50 ml
• Ponzu sauce - 30 g
• Butter - 20 g
• Grated Parmesan - 15 g
• Chicken broth - 100 ml
• Vegetable broth - 100 ml
• Salt, pepper - to taste

How to cook:

In a saucepan in olive oil, fry finely chopped shallots, add rice, stir for 2-3 minutes, then add white wine. When the white wine has evaporated, add a little vegetable and chicken broth and cook until tender rice (within 14-15 minutes).

In a frying pan, fry the scallops in butter on both sides until golden brown. Add Ponzu sauce. When the risotto is ready, add the chopped sprig of rosemary, butter and grated Parmesan cheese. Stir vigorously and add salt and pepper taste.

Put the risotto on a plate, put the fried scallops on top and pour the Ponzu sauce left over from the scallops.