Seafood and tuna risotto with baby vegetables

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)

  • 70 g mushrooms

  • 1 chopped clove of garlic

  • 1 small glass white wine (approx. 10 o ml)

  • 4 tablespoons olive oil

  • 1/3 litre water

  • 1 pinch Herbes de Provence

  • ½ teaspoon salt (1.5 g)

  • 1 pinch ground pepper

Let's get started

Total time
40 min
Preparation
20 min
Cooking
20 min
  • Step 1
    Clean and steam the mussels open in the white wine
  • Step 2
    Strain the cooking juice and remove the top shell from the mussels
  • Step 3
    Cut the vegetables into 5 mm dice
  • Step 4
    Fry the onions and carrots in the olive oil
  • Step 5
    Add the rice and coat thoroughly with the oil
  • Step 6
    Add the mussel juice and the juice from the tuna
  • Step 7
    Add the courgettes, mushrooms, garlic and seasoning
  • Step 8
    Cook for another 18 minutes over gentle heat
  • Step 9
    During this time, add the water in 3 stages (allowing the rice to absorb it each time), stirring regularly
  • Step 10
    When 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
  • Step 11
    Add the mussels at the end
  • Step 12
    Allow 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.

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