The delicious tuna risotto with tomato and zucchini is a recipe I experimented with on a cold winter day when I didn’t feel like leaving the house, so I had to use the ingredients left in the fridge. Fortunately, canned tuna is often available at home.
At our home, we take advantage of the offers they have in supermarkets and always have supplies.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1 1/2 cups Rice (For risottos)
- 2 Zucchini (Small)
- to taste Extra virgin olive oil
- 6 oz Tuna (Canned, long shelf life)
- 4 1/4 cups Vegetable broth (Prepared with vegetables)
- 4 Peeled tomatoes
- to taste Parsley (Fresh)
- to taste Celery
- 2 Carrots
- 2 Onions (Small)
- 2 Tomatoes (Ripe)
Tools
- Pot
Preparation
Prepare the vegetable broth with the vegetables: celery, carrots, onion, and tomato by boiling them in a quart of water for about forty-five minutes.
Wash the zucchini and grate into matchsticks using a food processor or a hand grater. Sauté the finely chopped onion in a pot with the oil.
Add the rice to toast and then the tuna after a few seconds. Pour in the grated zucchini along with the blended tomatoes.
Mix well and cook the tuna risotto for about fifteen minutes, stirring often and gradually adding the broth prepared with the vegetable stock cube.
Cook the tuna risotto with tomato and zucchini for about fifteen minutes al dente. Finally, serve on plates with fresh chopped parsley on top.
Tuna Risotto with Tomato and Zucchini
The tuna risotto with tomato and zucchini is a recipe I personally prefer with the zucchini cut into coarse pieces. However, I prepare it in both ways, even with the zucchini in matchsticks.
At home, they prefer only to taste the zucchini but hidden.
This is a suitable way to do it especially to educate children to eat vegetables without trauma by disguising them in the risotto. 🙂
Of course, avoid parsley on top for children if they don’t like it. Come and take a peek on Pinterest by the Chef who recycles.
