Warm yourself up with this tasty risotto!
- Cooking time
- 15 minutes
- Nutrition information is for one serving.
- Divide the shimeji mushrooms into individual stems. Mince the parsley.
- Heat the olive oil in a pot, then sauté the cherry tomatoes and shimeji mushrooms over medium heat for about 3 minutes.
- Add in (A) and the canned tuna. When boiling, add the rice and cook for about 4 to 5 minutes.
- Serve after sprinkling on the cheese and parsley.