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Tomato Risotto with Canned Mackerel

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Rice

    • 🍚 300g cooked rice

  • Fish

    • 🐟 190g canned mackerel in water

  • Vegetables

    • 🥬 200g chopped cabbage
    • 🍄 50g shimeji mushrooms
    • 🧄 1 clove garlic

  • Liquid

    • 🍅 200ml unsalted tomato juice
    • 💧 300ml water

  • Seasoning

    • 🧂 1/2 tsp salt
    • Pinch of pepper
    • 1/3 tsp consomme powder

  • Oil

    • 1 tbsp olive oil

  • Cheese

    • 🧀 1 tbsp grated Parmesan cheese

  • Herbs

    • 🌿 Chopped parsley for garnish

PASSI

1

Heat olive oil in a pan over medium heat and sauté minced garlic until fragrant.

2

Add chopped cabbage and shimeji mushrooms to the pan and cook until softened.

3

Pour in the tomato juice and water, then add salt, pepper, and consomme powder. Stir well.

4

Add the canned mackerel (including the liquid) and cooked rice. Mix gently to combine.

5

Simmer the mixture for 5-7 minutes until the flavors meld and the liquid is absorbed.

6

Sprinkle grated Parmesan cheese and chopped parsley on top before serving.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 50g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Use freshly cooked rice for better texture.You can substitute cabbage with spinach or kale for variation.Opt for low-sodium canned mackerel to control salt levels.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.