Seafood and tuna risotto with baby vegetables
4
people
20 min
preparation time
20 min
cooking time
All ingredients
1 tin of 400 g la belle-iloise cream of shellfish soup
1 tin of 207 g la belle-iloise natural albacore tuna
250 g risotto rice
500 g mussels
1 onion (approx. 100 g)
1 small courgette (approx. 150 g)
1 carrot (approx. 100 g)
1 tomato (approx. 120 g)
Let's get started
Total time
40 min
Preparation
20 min
Cooking
20 min
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Step 1Clean and steam the mussels open in the white wine
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Step 2Strain the cooking juice and remove the top shell from the mussels
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Step 3Cut the vegetables into 5 mm dice
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Step 4Fry the onions and carrots in the olive oil
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Step 5Add the rice and coat thoroughly with the oil
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Step 6Add the mussel juice and the juice from the tuna
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Step 7Add the courgettes, mushrooms, garlic and seasoning
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Step 8Cook for another 18 minutes over gentle heat
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Step 9During this time, add the water in 3 stages (allowing the rice to absorb it each time), stirring regularly
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Step 10When all the water has been absorbed, add the shellfish soup in 2 stages in the same way, then the tomatoes and the tuna broken into 8 pieces
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Step 11Add the mussels at the end
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Step 12Allow to rest 2 minutes before serving
Tips
For extra seasoning, add a hint of Espelette pepper or saffron.
Use half mussels and half cockles and add a few prawns.
Other ideas
to capsize your taste buds
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