Serving
You can serve with boiled, sliced eggs and chopped parsley.
This recipe is of an English background. The preparation process is a little different to the traditional way of making risotto.
Ingredients
- 150 g long grain rice
- salt
- 100 ml cream
- 1 bay leaf
- pinch of nutmeg, freshly grated
- 40 g butter
- 1 onion, chopped
- 1 teaspoon Vegeta Gourmet Stock Powder
- 300 g canned tuna
- pepper
- Decor:
- 3 eggs
- 1 tablespoon parsley
Preparation For this recipe you only need imagination!
Simple 4 Persons40 min
- 1 Wash the rice and place in cold, salted water to be cooked. Once it is cooked drain excess water.
- 2 Bring the cream with bay leaf and nutmeg to boil.
- 3 In melted butter cook the onion for a few seconds, and then add the rice, Vegeta Gourmet Stock Powder, tuna broken up into small pieces and suffuse with prepared cream sauce. Cover and briefly bring to boil.
- 4 If you wish you can add more salt or pepper to your taste at the end.
Advice
Instead of canned tuna you can also use canned fish fillets.
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