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  • Prep
    5 MIN
  • cooking
    25 MIN
  • Serves
    4 ADULTS

Tuna Cheddar and Chive risotto

Ingredients

  • 425g can tuna in olive oil
  • 2 cups Arborio rice
  • 1 onion, finely diced
  • 1 cup dry white wine
  • 5 cups boiling water
  • 1 cup frozen peas
  • 2 cups grated or shredded COON Tasty
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons snipped fresh chives

Method

  1. Drain the oil from the tuna into a heavy based pot and heat.
  2. Add the rice and cook, stirring for 1 minute or until the rice has turned opaque.
  3. Add onion and cook until softened.
  4. Add wine, 2 cups of boiling water, cook uncovered, stirring until all the liquid has been absorbed.
  5. Adding hot liquid is important to maintain the cooking temperature and continue the cooking process.
  6. Continue adding water 1 cup at a time, stirring regularly, until the rice is cooked to ‘al dente’ stage - this will take 15-20 minutes.
  7. If more liquid is required during this process add extra boiling water.
  8. Stir in peas and cook for 2 minutes.
  9. Stir in 1½ cups COON Tasty, season to taste and add chives.
  10. Portion into serving bowls and serve sprinkled with remaining COON Cheese.