This is the recipe for WW Tuna and Zucchini Risotto, a tasty smooth risotto, easy to prepare, and perfect for serving with a salad for a light and balanced meal.
Ingredients for 4 people: - 8 sp / person -
- 250 g of risotto rice
- 1 onion
- 1/2 glass of white wine
- 4 zucchini
- 180 g of natural tuna
- 1 vegetable cube broth
- 650 ml of boiling water
- 1 tablespoon of olive oil
- salt pepper
Preparation:
Break the cube broth into boiling water and set aside.
Peel the onion and chop it and cut the zucchini into slices.
In a saucepan heat the olive oil and fry the onion for 3 minutes.
Add the rice then sweat for about 2 minutes.
Pour the wine and let evaporate.
Then add the zucchini, salt, pepper, stir and pour a ladle of hot broth and cook.
As soon as the rice absorbs the liquid pour another ladle of broth, repeat the operation until the broth is gone.
At the end of cooking add the tuna drained and crumbled then stir, leave another 2 minutes then remove from heat.
Serve your tuna and zucchini risotto immediately with a salad.
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