Tuna risotto

  • 16/07/2012
  • Moderate difficulty
  • 4
  • 25 min

Be it ease or speed of preparation or their excellent taste, tuna and risotto are two favourite summer meals. White wine and garlic provide the risotto with the right Mediterranean taste. Set the timer to 25.

Ingredients

  • 320 g Arborio rice
  • 3 tbsp olive oil
  • 1 onion (80 g)
  • 2 cloves of garlic
  • 100 ml white wine
  • 1 tablespoon Vegeta
  • 200 ml Passata strained tomatoes
  • 2 cans tuna solid in olive oil (2x80 g)
  • salt
  • pepper
  • 1 tablespoon chopped parsley
  • Grated cheese for serving

Preparation

  1. 1.
    Fry chopped onion in heated olive oil until golden.
  2. 2.
    Add crushed garlic, washed and drained rice and fry briefly.
  3. 3.
    Add wine, and add water as necessary, while stirring over low heat.
  4. 4.
    Add tomatoes and tablespoon Vegeta.
  5. 5.
    When the rice is almost tender, add in drained tuna and sprinkle with parsley.

Serving

Serve immediately with grated cheese.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 539 / 2.253 - -
Fat g 15,06 - -
Carbohydrates g 82,57 - -
Dietary fibre g 3,08 - -
Protein g 15,10 - -
Salt g 2,83 0 0
Vitamin A μg 1.464,73 37 29
Vitamin D μg 81,40 41 41
Niacin mg 9,40 67 47
Pantothenic acid mg 0,70 10 10
Potassium mg 733,94 20 20
Calcium mg 110,63 11 11
Phosphorous mg 222,75 28 28

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)