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(Tuna) Tomato Risotto

Serves: 8

Time: approx 40 mins

Caution this makes over 3 litres of risotto


  • 1 large onion
  • 2 cloves of garlic
  • 1 large carrot
  • 2 cloves garlic
  • 1.5l of vegetable stock
  • 500g risotto rice
  • 2 tins chopped tomatoes
  • 1 tin ratatouille
  • 750ml stock
  • 150g grated cheddar cheese
  • 2 tins tuna
  • 200g frozen sweetcorn
  • 200g frozen peas


  1. Slice onion, grate carrot and finely chop the garlic
  2. Lightly fry the onion and carrot in a large pan
  3. Add the rice into the pan and fry for a few minutes until it starts to looks translucent
  4. Add the chopped tomatoes and allow the juice of the tomatoes to soak into the rice
  5. On a low heat add the stock; a ladle at a time, allowing the rice to absorb the stock before adding the next ladle until all of the stock has been used.
  6. Add the ratatouille, peas and sweetcorn and bring to boil remembering to keep stirring
  7. Stir in the tins of tuna and half the cheese and heat through
  8. Take the risotto off the heat and stir in the rest of the cheese and leave to stand for two minutes

This can be vegetatrian by not adding the tuna

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