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This recipe is of an English background. The preparation process is a little different to the traditional way of making risotto.


150 g long grain rice
100 ml cream
1 bay leaf
pinch of nutmeg, freshly grated
40 g butter
1 onion, chopped
1 teaspoon Vegeta Gourmet Stock Powder
300 g canned tuna
3 eggs
1 tablespoon parsley

Preparation For this recipe you only need imagination!

Simple 4 Persons40 min

  • 1 Wash the rice and place in cold, salted water to be cooked. Once it is cooked drain excess water.
  • 2 Bring the cream with bay leaf and nutmeg to boil.
  • 3 In melted butter cook the onion for a few seconds, and then add the rice, Vegeta Gourmet Stock Powder, tuna broken up into small pieces and suffuse with prepared cream sauce. Cover and briefly bring to boil.
  • 4 If you wish you can add more salt or pepper to your taste at the end.


Instead of canned tuna you can also use canned fish fillets.


You can serve with boiled, sliced eggs and chopped parsley.

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