Tuna And Tomato Risotto
Tuna And Tomato Risotto

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuna and tomato risotto. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Tuna And Tomato Risotto is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Tuna And Tomato Risotto is something that I’ve loved my whole life.

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!

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

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

The Risotto with Tuna recipe out of our category saltwater Fish! 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.

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.

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.

So that’s going to wrap this up with this special food tuna and tomato risotto recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!