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 saute the cherry tomatoes and shimeji mushrooms over medium heat for about 3 minutes.
- Add (A) and the canned tuna. When it comes to a boil, add the rice and cook for around 4-5 minutes.
- Serve sprinkled with the cheese and parsley.