Ingredients
I fish stock tablet
2 onions
1 clove of garlic
2 zucchini's
30 g butter
300 g of risotto rice
1 lemon
250 g of tuna steak in oil
Preparation
Boil 1.25 liters of water and add the broth tablet. Turn the heat down. Finely chop the onions and garlic and cut the zucchini's into small cubes.
Heat the butter in a pan and add the onion and garlic. Cook for 3 minutes until the onion is translucent. Add the zucchini's and cook for 2 min.
Add the risotto rice and cook while stirring for 3 minutes until the grains are transparent.
Add a dash of hot stock and keep stirring until absorbed. Repeat this until the rice is cooked which takes about 20 minutes. The mixture should be thick but liquid.
Squeeze half of the lemon and cut slices from the other half. Add the tuna gently through the risotto and season with the lemon juice, pepper and some salt.
Put the risotto in nice plates and garnish with a slice of lemon.