Risotto au thon

Tuna Risotto

Preparation (quick)

  1. Melt half the butter with the olive oil in a saucepan.
  2. Add the risotto rice and mix until it becomes slightly translucent.
  3. Pour in a ladle of hot broth, add the bay leaf and mix well.
  4. Let the liquid absorb then gradually add the rest of the broth, stirring regularly, until the rice is creamy and tender.
  5. Then add the lemon & thyme marinated tuna, flaked and the drained peas, mix gently and let cook 5 more minutes if necessary.
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