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Tuna and Mushroom Risotto

Sandy Ribeiro

For Lunch


Published on

5 minutes to prepare and 20 minutes to cook

Serves 3 - 4


1 425gm tin of tuna in springwater
2 Tbs olive oil
1 large mushroom chopped
2 cups of small mushrooms sliced (tinned works)
2 cups of aborio rice
4 cups or chicken stock
1/4 cup chopped parsley
1/2 cup cooked peas
1/4 grated parmesan cheese


Heat oil in a large frying pan, add mushrooms and saute' for 4 mins. Boil chicken stock in a seperate pot ready for adding later.

Add aborio rice to fry pan and cook for 5 mins or until colour changes (goes slightly transparent). Stir in 1 cup of boiling chicken stock until moisture is absorbed. Gradually add remaining stock the same way.

Finally, add tuna, parsley, peas and parmesan cheese and stir. Heat through and serve.


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  • avatar

    Mushrooms + tuna + peas + rissotto are my favourite foods. Sounds delicious!!