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Tuna and mushroom risotto with tomato finish


  • 120g arborio rice (Riso Scotti)
  • 100g mushrooms
  • 1 small leek
  • 3 cloves garlic
  • 1/4 fennel
  • 1 red chilly
  • 1/2 glass white wine
  • 1 glass vegetable stock
  • 200g Tinned tuna (3 Leaves)
  • 50g garden peas frozen
  • 150g pesto (Deroni)
  • 1 tbsp chopped dill
  • 50ml fresh cream


Chop and saute the leeks, garlic, fennel, chilly and half the mushrooms in butter until transparent.  Add the rice and stir for 1 minute than add the white and bring to the boil. Pour in the warm vegetable stock, polpa and simmer until all the liquid in absorbed. Finally add the tuna peas, dill and cream.

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