Risotto with Tuna and Corn

Risotto, the preparation of which is so simple that even those who are less skilled in cooking can tackle it.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Rice, white, long grain

  • 0.5 l Soup base, chicken, cube

  • 45 g Butter, unsalted

  • 2 cans Fish, tuna, in oil

  • 150 g Corn, yellow, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Place the rice in a colander and rinse it under running water until the water runs clear. Husk the corn cobs and thoroughly wash the corn kernels.

  2. Place a pot on the stove and pour in half a liter of vegetable stock base. Wait for it to boil. Then add the corn kernels and rice to the pot and season with salt and pepper to taste. Reduce the heat and cook for about 15 minutes. Stir the ingredients several times during cooking. Each time the rice absorbs all the liquid, add a ladle of warm water to the pot. Cook until the rice softens.

  3. Then remove the risotto from the heat and gently stir in the butter to make it creamy. Open the cans of tuna, drain them, and spread the tuna over the rice. Mix the ingredients well, then serve in deep bowls and season with herbs if desired.

Nutrition Information (Per 100g)

  • Calories: 314.64 kcal
  • Fat: 8.19 g
    • Saturated Fat: 3.1 g
  • Carbohydrates: 43.42 g
    • Sugars: 0 g
  • Protein: 13.9 g
  • Fiber: 1.61 g

Advice

If desired, you can add other spices, we recommend thyme or basil. Fresh corn can be replaced with canned corn, which is added along with the tuna, and then the risotto is heated a little more.