Recipe: Appetizing Tuna And Tomato Risotto

Recipe: Appetizing Tuna And Tomato Risotto Delicious, fresh and tasty.

Tuna And Tomato Risotto. Add the rice and stir well. Continue to simmer until all liquid has. My creamy tomato risotto with barley, a lush homemade roasted tomato pesto and tuna… A delicious lunch, starter or main course!

Drain tuna and shred into coarse pieces.

If needed, add more broth to risotto.

Add remaining butter, tuna and sauteed zucchini, mix well, season with salt and.

You can have Tuna And Tomato Risotto using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tuna And Tomato Risotto

1. It’s 130 ml of white wine.

2. Prepare 2-3 tbsp of olive oil.

3. You need 1 1/2 cups of arborio rice.

4. You need 4-5 cups of hot chicken stock.

5. Prepare 3/4 cups of grated parmesan.

6. You need 1 of large onion, chopped.

7. It’s 1 can of chopped tomatoes.

8. Prepare Handful of Fresh spinach for garnish.

9. You need 4-6 cubes of frozen spinach.

10. You need 2 (125 g) of per can) tuna cans in brine.

11. Prepare to taste of Ground black pepper.

12. It’s to taste of Salt.

Hi Everyone, Today We Have A Tuna and Tomato Rice Recipe.

Tuna risotto is inexpensive, too, and kids will love it.

But if you want to splurge and make this recipe the best it can be, look for tuna packed in olive oil and Serve this dish with a green salad tossed with cherry tomatoes and sliced mushrooms, drizzled with a savory dressing.

A glass of white wine is an.

Tuna And Tomato Risotto step by step

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 doesnt 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..

Drain the tuna over a bowl.

Stir the tuna water into the chicken or vegetable stock.

Taste and add more salt as needed for a well-seasoned stock.

Stir in the wine and cook over.

Use the smallest tomatoes you can find at the market for this risotto recipe.