This recipe is from the November/December 2010 issue of Clean Eating Magazine. It is part of the 5 nights for $50 section coming in at just $3.33 a serving! We made this last week, and it was delicious!
Thanks to its unique blend of natural starches, risotto rice can absorb almost five times its weight in liquid when that liquid is added a little bit at a time. The result: A rich, creamy dish guaranteed to warm your family on a crisp autumn night.
14 oz low-sodium vegetable broth
1 1/2 tsp extra-virgin olive oil
3 cloves garlic, chopped
1 cup brown risotto rice or other medium-grain brown rice
2 tsp Italian seasoning (or 1/2 tsp each dried basil, oregano, rosemary and thyme)
2 oz grated parmesan cheese
11 oz tuna, pouched, in water
1. Prepare risotto: Pour broth and 2 1/4 cups water into a 1 1/2 or 2-qt saucepan and bring to a gentle simmer over medium-low heat. (Note: You’ll be holding the liquid at a simmer throughout preparing the risotto.) In a large nonstick skillet, heat oil for 1 minute over medium heat. Add garlic and cook for 1 minute, stirring frequently. Stir in rice, reduce heat to medium-low and cook for 3 minutes, stirring often to coat rice with oil.
2. Carefully dip a glass or metal measuring cup into simmering stock and measure our 1/2 cup liquid. Gently pour 1/2 cup liquid into rice, being careful to avoid the rising steam. Let rice simmer for 3 minutes, stirring at least once every minute to help grains release their starches.
3. Dip measuring cup into stock again and add 1 cup liquid to rice, stir and let simmer for 5 minutes or until rice has absorbed liquid, again stirring every minute. Repeat procedure with another 1 cup liquid. Then add only 1/2 cup liquid at a time, simmering each batch for 5 minutes and continuing to stir rice occasionally. When adding the final 1/2 cup liquid, add Italian seasoning to rice as well.
4. Remove risotto from heat and gently stir in cheese and tuna. (Serve with some green veggies!)