Thunfisch Risotto

Ingredients

• 350 g risotto rice
• 1 l beef broth (from the can)
• 1 onion
• 100 g butter
• 0.125 l white wine
• 80 g grated parmesan
• 300 g thin zucchini
• 4 tbsp olive oil
• 200 g tuna (canned, natural)
• 2 tbsp finely chopped parsley
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion. Melt half the butter in a pot, sauté the onions, add the rice and cook until the grains are translucent. Deglaze with wine and let it evaporate. Gradually pour in hot broth, cooking uncovered while stirring for 10 minutes. Wash the zucchini, trim ends, pat dry and slice. Heat olive oil in a pan and fry the zucchini for about 5 minutes. Stir grated parmesan into the rice and cook another 5 minutes. Drain the tuna and break it into large pieces. Add more broth if needed. Mix in remaining butter, tuna, and zucchini, season with salt and pepper, and fold in parsley.

2. 2.

   Distribute the risotto on plates and serve.