Name Cheesy tuna risotto


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* 25g (1 oz) Stork margarine
* 1 onion, peeled and chopped
* 1 clove garlic, peeled and crushed
* 1-2 sticks celery, chopped
* 225g (8 oz) long grain rice
* 575ml (1 pint) stock
* Salt and freshly ground black pepper
* 1 x 180g (6 1/2 oz) can tuna fish, drained and cut into small chunks
* 1 x 180g (6 1/2 oz) can of pimentoes, drained and chopped
* 50g (2 oz) salted cashew nuts
* 2 x 15ml spoons (2 tablespoons) chopped parsley
* 75g (3 oz) Cheddar cheese, grated

1. Melt Stork and saute the onion, garlic and celery for 3-4 minutes.
2. Add rice and cook for a further minute.
3. Stir in the stock and seasoning, bring to the boil cover and simmer gently for 20 minutes or until the liquid has been absorbed.
4. Add the tuna, pimentoes, nuts, parsley and cheese. Stir well and cook for a further 3-4 minutes. Serve immediately.

Serves: 4
Preparation time: 20 mins
Cooking time: 20 mins

Microwave Instructions
1. Place Stork in a large microwave-proof bowl and cook on HIGH for 30 seconds.
2. Add onion, garlic and celery, cover and cook on HIGH for 4-5 minutes, stirring halfway through.
3. Add rice, stock and seasoning. Cover and cook on HIGH for about 15 minutes, stirring halfway through. Remove and leave to stand for 5-7 minutes.
4. Stir in remaining ingredients and cook on HIGH for 1-2 minutes until heated through.

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