5 Minute Milk Risotto that Kids Love

1. 1

   Melt the butter in a small sauce pan, stir-fry the spinach (use frozen spinach as-is), and add the canned tuna (drain the excess oil beforehand).

2. 2

   Beat the egg, pour it into the pan from Step 1, stir-fry with the other ingredients and continue stirring as you would when making scrambled eggs.

3. 3

   Season with salt and pepper.

4. 4

   Pour in the milk, once simmered with the other ingredients, add the rice.

5. 5

   Simmer until the rice have plumped up and thickened, (pour in the heavy cream if you have some), and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.