Italian Fish and Shellfish Recipes - Tuna and Fennel Risotto Recipe

Ingredients

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 2 bacon slices, chopped

• 1 fennel bulb, chopped

• 4 ounces button mushrooms, sliced

• 1 1/4 cups long-grain rice

• 1 14-ounce can chopped tomatoes

• 2 teaspoons tomato paste

• 1 1/4 cups hot Vegetable Stock or water

• grated zest of 1 lemon

• 2 tablespoons lemon juice

• dash of Tabasco sauce

• 1 7-ounce can tuna in oil, drained

• 1/2 cup frozen peas

• 2 tablespoons freshly grated Parmesan cheese

• fresh fennel fronds and slices, to garnish

• salt and pepper

Serves 4

---

Method:

1. Heat the oil in a medium saucepan. Add the onion, bacon, and fennel and cook for 5 minutes, until tender.

2. Add the mushrooms and rice and stir well to coat the grains with the oil. Add the tomatoes, tomato paste, stock, lemon zest and juice and season to taste with Tabasco sauce, salt, and pepper.

3. Bring to a boil, stirring, then reduce the heat, cover, and cook gently for 5 minutes.

4. Flake the tuna with a fork and add it to the rice mixture with the peas. Continue cooking for 5-8 minutes, until most of the liquid has been absorbed and the rice grains are tender.

5. Place the risotto in a warmed serving dish, sprinkle with Parmesan, and garnish with fennel fronds and slices.

Note: Virtually a pantry staple, this risotto-style dish is a good choice for a midweek family supper.