Risotto With Mint (Risotto Allo Menta)

Course : Seafoods
Serves: 4
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12 Ounces Italian Arborio rice
5 Ounces Peeled tomatoes
3 Ounces Tuna (in oil)
1 medium Onion
1 Clove garlic
2 Tablespoons olive oil
1 bunch mint leaves (3 - 4)
2 Quarts hot broth (chicken -- beef or vegetable)
1 teaspoon salt and pepper to taste

Preparation / Directions:

Crumble the tuna and cut up the mint leaves. Combine the two and hold on the side. These will be added to the risotto at the end of the cooking. Finely chop the onion an garlic and saute them in a stainless steel pot together with the oil. Add the tomatoes, stir and then let cook over medium heat for about 10 minutes. Salt to taste, then add the rice and stir. Start adding the hot broth, about a ladle at a time as the rice absorbs the hot liquid. Continue to stir the risotto as it cooks. When cooked and just before serving add the tuna and the mint leaves. Stir well and serve hot. This type of risotto is never served with cheese. Preperation time: 30 minutes. Cooking time for risotto: 16 - 20 minutes.


Nutritional Information:

285 Calories (kcal); 27g Total Fat; (83% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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