Risotto Au Thon Coco (tuna And Coconut Risotto)
Risotto au Thon Coco, or Tuna and Coconut Risotto, is a delicious and creamy dish that combines the flavors of the sea with the tropical sweetness of coconut. This dish is a popular part of Wallis and Futuna cuisine, known for its use of fresh seafood and tropical ingredients.
Ingredients
- 1 cup Arborio rice
- 1 can (5 oz) tuna in olive oil, drained
- 1 cup coconut milk
- 4 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the Arborio rice to the saucepan and stir to coat the rice with the oil, onion, and garlic mixture.
- Pour in the coconut milk and stir until the rice absorbs the liquid.
- Gradually add the chicken or vegetable broth, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- Once the rice is creamy and tender, stir in the drained tuna and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 12g
Supplies
Large saucepan Stirring spoon Grater
Tools
Cooking knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Risotto au Thon Coco with a side of fresh green salad and a slice of crusty bread.
Tips & tricks
For a richer flavor, you can use fresh tuna instead of canned tuna in this recipe.
Cost
$15