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.

Risotto Au Thon Coco (tuna And Coconut Risotto)

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

  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the Arborio rice to the saucepan and stir to coat the rice with the oil, onion, and garlic mixture.
  3. Pour in the coconut milk and stir until the rice absorbs the liquid.
  4. 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.
  5. Once the rice is creamy and tender, stir in the drained tuna and grated Parmesan cheese. Season with salt and pepper to taste.
  6. 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