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Oatmeal and Tuna Tomato Risotto

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Grains

    • 40g oatmeal

  • Seafood

    • 35g canned tuna (water-packed)

  • Vegetables

    • 50g shimeji mushrooms

  • Oil and Seasoning

    • 1 tsp olive oil
    • 🧄 1/4 tsp grated garlic

  • Soup Base

    • 🍅 200ml unsalted tomato juice
    • 1/2 tsp consomme
    • 🧂 1/4 tsp salt
    • Pinch of pepper

  • Garnish

    • Chopped parsley to taste

PASSOS

1

Trim the root of the shimeji mushrooms and separate them by hand.

2

Heat olive oil in a frying pan over medium heat, add shimeji mushrooms and grated garlic, and sauté until softened.

3

Add oatmeal, canned tuna, and the soup base ingredients (tomato juice, consomme, salt, pepper). Mix well and bring to a boil. Cover and simmer on low heat for about 5 minutes until the oatmeal softens.

4

Serve in a bowl and sprinkle chopped parsley on top.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 15g
    Proteína
  • 30g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use unsalted tomato juice to control sodium levels.You can substitute shimeji mushrooms with other types of mushrooms like button or cremini.For a creamier texture, add a small amount of milk or cream.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.