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Rice With Tuna
The recipe for this somewhat unusual risotto comes from England. The order of preparation is different than the classic one, the spices are also not typical, and slices of boiled eggs are chosen for decoration.
Preparation
40 min
Portion for
4
Ingredients
For garnish
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Wash the rice and put into cooking in cold salted water. Drain the cooked rice.
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Bring the cream with bay leaf and nutmeg to a boil.
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Put chopped onion on heated butter, sauté shortly and then add cooked rice, Vegeta, tuna cut into pieces, pour it all with prepared cream and cook briefly. In the end add pepper and salt as necessary.
Advice
You can replace canned tuna with smoked fish fillets.
Serving
Serve decorated with cooked eggs cut into slices and sprinkle with parsley.
