Braised Tuna Risotto

Ingredients (10 portions)

Amount	Measure	Name
30	ml	Olive oil
300	g	Onions
10	g	KNORR PRIMERBA Garlic Paste
700	g	Arborio rice
1	l	KNORR Paste Bouillon Clear Fish
360	g	Tuna canned in brine
3	g	Flat leaf Parsley
5	g	Parmesan cheese

Preparation

Advance Preparation
Pre Heat oven to 200ºC / 400ºF / Gas Mark 6. Warm servings dishes.
Method:

1. Heat the oil in a suitable pan over a medium heat, add the onions and garlic and cook for 5 minutes or till onions are soft and translucent.
2. Make up the bouillon as per manufactures instructions using 25g paste per litre of boiling water.
3. Add the rice to the pan and cook for a couple of minutes to coat the rice in the oil. Decant the bouillon and tuna in to the pan and bring to the boil.

4. Cover and place the rice into the oven, cook for 40 minutes or until rice is plump and cooked through.
5. Serve the risotto center of plate and garnish with the parsley and parmesan.
Guideline Daily Amounts
Typical Nutrient Values per Serving Men Women % of an adults GDA*
Calories (kcal) 336 2500 2000 17%
Sugars (g) 2.1 120 90 2%
Fat (g) 5.2 95 70 7%
Saturated Fat (g) 1.2 30 20 6%
Salt (g) 1.07 6 6 18%

• Based on GDAs for women

Handy Hint:
You can adapt the flavour of this dish by adding adding different KNORR Primerba Paste's and KNORR Bouillons.
Healthy Hint:
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish. CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding





Guideline Dail