White asparagus risotto with Taleggio and pangrattato
Step 1/5
- 400 g pasta
Start off by part boiling the pasta, until it’s almost cooked but still has a bit of bite to it.
Step 2/5
- 2 onions
- 2 Garlic cloves
- Salt
- pepper
Next start by sautéing the onions and garlic with a fair amount of oil salt and pepper. Cook until the onions are soften.
Step 3/5
- 1 Courgette
- 1 Roasted pepper
- 1 tbsp oregano
- 1 tbsp basil
Then add the chopped veg and herbs. Cook until the veg is soften and all the ingredients have come together.
Step 4/5
- 2 Tins of tuna
- 1 tbsp tomato purée (passata)
- 500 g Tomato sauce (pure tomato)
- 300 ml water
Next add the tuna and tomato purée. Mix together until all combined, try and make sure the tuna is left in chunks. Add the tomatoes and water and stir until we’ll combined.
Step 5/5
- cheddar cheese
- mozzarella cheese
Top with cheese and slowly cook for another 20 minutes.
