Tuna And Tomato Risotto
Tuna And Tomato Risotto

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, tuna and tomato risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Tuna And Tomato Risotto is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Tuna And Tomato Risotto is something that I have loved my entire life. They are nice and they look fantastic.

Bring stock to the boil over high heat. Heat oil in a large, heavy-based saucepan over medium heat. Continue to simmer until all liquid has absorbed stirring regularly.

To get started with this recipe, we must prepare a few ingredients. You can cook tuna and tomato risotto using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tuna And Tomato Risotto:
  1. Make ready 130 ml white wine
  2. Prepare 2-3 tbsp olive oil
  3. Take 1 1/2 cups arborio rice
  4. Make ready 4-5 cups hot chicken stock
  5. Make ready 3/4 cups grated parmesan
  6. Take 1 large onion, chopped
  7. Get 1 can chopped tomatoes
  8. Take Handful Fresh spinach for garnish
  9. Get 4-6 cubes frozen spinach
  10. Make ready 2 (125 g) per can) tuna cans in brine
  11. Prepare to taste Ground black pepper
  12. Make ready to taste Salt

Add the rice, spring onions, and stock and stir to mix through the tuna and tomato mixture. Simmer for about twenty minutes stirring occasionally to make sure the rice isn't sticking. Once all the liquid is all absorbed the rice should be cooked and the risotto should look kind of like porridge. This risotto uses brown basmati rice instead of high-GL Arborio rice.

Instructions to make Tuna And Tomato Risotto:
  1. Heat the olive oil over medium heat. Add the onion and fry for about 4 minutes or until the onion starts to become translucent.
  2. Stir in the wine and allow to simmer for 1-2 minutes. Add the rice and cook for about 3 minutes or until the rice starts to soften.
  3. Add the frozen spinach and then add in about 1/2 cup to 1 cup of stock per time until the liquid has been absorbed and stirring frequently so that the rice doesn't stick to the bottom of the pan. Repeat with the stock until the last 1/2 cup. Should take about 25-30 minutes to fully cook.
  4. Add the tomato can and the last 1/2 cup of stock and cook down until the liquid has been fully absorbed. Season with black pepper and if needed salt.
  5. Remove from the heat and stir in the parmasan cheese. Stir until melted in.
  6. Lastly gently stir in the tuna.
  7. Plate the risotto. Sprinkle with grated parmesan cheese and garnish with a small handful of spinach.

The fresh cherry tomatoes and sun-dried tomato paste provide a rich sauce for the rice. Because it's advisable to limit your tuna intake, you can vary this recipe by using other sources of protein, such as marinated anchovies or cooked chicken. Season to taste with salt and pepper. Stir in the wine and cook over medium heat, stirring constantly. Tuna risotto is inexpensive, too, and kids will love it.

So that is going to wrap this up with this special food tuna and tomato risotto recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!