Tuscan tuna and vegetable risotto
9
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
Ingredients
Salt reduced chicken stock
3½ cup(s), (875ml)
Dried saffron
1 tsp, pinch
Olive oil
1 tbs
Brown onion
1 large, finely chopped
Eggplant
1 small, chopped
Garlic
2 clove(s), (crushed)
Arborio rice
1 cup(s), (200g)
Reduced-alcohol white wine
½ cup(s), (125ml)
Zucchini
1 medium, chopped
Roasted capsicum, not in oil
100 g
Fresh basil
¼ cup(s), shredded (plus extra to serve)
Tuna, canned in springwater, drained
185 g, flaked
Grated parmesan cheese
¼ cup(s), (20g)