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Recipe: Risotto with canned tuna


Part of the New York Time's Recipes for Health series, this risotto recipe can be made almost entirely with food found in the average American pantry: Canned tuna, chicken or vegetable stock, garlic, parsley, onion, anchovy fillets, canned tomatoes, white wine and frozen peas.

Risotto is one of my favorite weekday dinners. It's simple to make - just saute some onions and garlic, add rice, slowly stir in stock, then toss in whatever vegetables, meats or seafood float your boat. Though it is time-consuming - you have to stand over the stove stirring for about 20 minutes - I find it rather relaxing. My favorite variation involves sauteed button mushrooms and dried porcinis, but I'm going to have to try this tuna variation. I'd skip the peas (not a fan) and toss in some diced green peppers instead.

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Filed Under: Newspapers, Ingredients
Tags: new york times, recipes, rice, risotto

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Reader comments (Page 1 of 1)

zip

10-03-2008 @9:27AM zip said... Don't forget to add some Parmigiano Reggiano (or Grana Padano) cheese to your risotto. It's an essential ingredient.
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1 Comments / 1 Pages

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