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    • Clam Risotto

    Mark Sharron
    Medium difficulty
    35 minutes
    2-4
    Amount Per Serving: Calories 166; Fat 7g; Carbs 20g; Protein 6g; Sodium 322mg
    Clam Risotto is a classic Italian dish that is easy to make and flavorful. This dish combines the rich flavours of clams, white wine, and Parmesan cheese with the creamy texture of risotto. It's a simple yet satisfying meal that can be enjoyed any time of the year. The combination of ingredients creates a dish that is both comforting and delicious. Whether you're looking for a quick weeknight meal or a more elaborate dish for a special occasion, Clam Risotto is sure to please.
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    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 cup arborio rice
    • 3 cups vegetable broth
    • 1/2 cup white wine
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red pepper flakes
    • 2 cans (6.5 ounces each) chopped clams, drained
    • 1/4 cup freshly grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • Salt and freshly ground black pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove from the heat and stir in the Parmesan cheese and parsley.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.