Looking for quick, easy recipes? With healthy, seasonal ingredients?
We're still thinking spring but it's getting closer to summer. We're still enjoying asparagus. One of my favorite ways is this easy risotto. If you have heard or been told that risotto is hard or fussy or not healthy.... Ignore it. Risotto is absolutley easy to make and does not require a lot of work. You do not have to stir constantly, and you do not 'make it creamy by adding butter'. The rice does the work in both cases. Relax and enjoy this easy recipe.
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Tuna and Asparagus Risotto
Total time: 35 minutes
Tuna, capers and asparagus make a wonderful risotto for spring; all cooked in the same pot to make it even easier! And remember: it will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Ingredients:
- 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
- 1/2 cup dry, white wine, 120gr, 4.2oz
- 2 1/4 cups chicken stock, 500gr, 17.6oz
- 4oz (120gr) asparagus, 112gr, 4.2oz
- 1 onion, 110gr, 3.9oz
- 1 carrot, 60gr, 2.1oz
- 1 rib celery, 50gr, 1.8oz
- 1 tbs butter, 14.2gr, .5oz
- 1 can tuna, 6oz, 170gr, 6oz
- 1 tbs capers, 8.6gr, .3oz
- 1/2 cup grated Parmesan cheese, 50gr, 1.8oz
Instructions:
- Heat chicken stock and keep hot over low heat.
- Prepare asparagus, cutting to 1 1/2 inch length, reserving tips.
- Finely chop onion.
- Cut carrot and celery into small dice, about 1/4"(.5cm).
- Open and drain tuna. Loosen with a fork.
- In medium sauce pan heat butter; add onion, carrot and celery.
- Sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/2 cup of stock and all of the asparagus except tips and stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.
- Before the last 2 '1/2 cups' are added put in the asparagus tips, capers and tuna.
- Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate.
- Add the Parmesan, stir, pour into a bowl and serve immediately.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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