risella aka tuna risotto

Name: risella aka tuna risotto
Ingredients: 1 large red onion; 1 large bulb of fennel; 1 tablespoon organic rapeseed/canola or olive oil; 2 red peppers (bell peppers); 3 cloves garlic; 1 tablespoon tomato puree/paste; 285g (10 ounces) risotto rice, such as Arborio; 1 x 400g tin chopped tomatoes (14.5 ounce can) of diced tomatoes, no herbs or salt added; 3 x 160g tins (5 ounce cans) of tuna in olive oil or spring water; Sea salt; freshly ground black pepper; 1-2 tablespoons red wine vinegar; 1 lemon; 1 bulb fennel; half a teaspoon each sea salt and freshly ground black pepper; Optional – rocket/arugula, pea shoots or watercress

cookwithgem.com

I’ve eaten a version of this since I was little and cook it all the time for my boys. It makes no claims to authenticity but it is delicious and easy. My Dad first made it in the 1980s, I think it...

View full recipe on cookwithgem.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithgem.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Microplane
Skillet
Spatula
Pepper mill
Grater
Kitchen scale
Can opener
Colander
Mixing bowl
Stove
Plate

Ingredients

1 large red onion
1 large bulb of fennel
1 tablespoon organic rapeseed/canola or olive oil
2 red peppers (bell peppers)
3 cloves garlic
1 tablespoon tomato puree/paste
285g (10 ounces) risotto rice, such as Arborio
1 x 400g tin chopped tomatoes (14.5 ounce can) of diced tomatoes, no herbs or salt added
3 x 160g tins (5 ounce cans) of tuna in olive oil or spring water
Sea salt
freshly ground black pepper
1-2 tablespoons red wine vinegar
1 lemon
1 bulb fennel
half a teaspoon each sea salt and freshly ground black pepper
Optional – rocket/arugula, pea shoots or watercress