Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tuna and tomato risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Applaws tuna and seaweed starting from the best price on idealo.co.uk. Remove from heat, cover, and keep warm. This risotto uses brown basmati rice instead of high-GL Arborio rice. The fresh cherry tomatoes and sun-dried tomato paste provide a rich sauce for the rice.
Tuna And Tomato Risotto is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Tuna And Tomato Risotto is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. 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:
- Make ready 130 ml white wine
- Make ready 2-3 tbsp olive oil
- Make ready 1 1/2 cups arborio rice
- Take 4-5 cups hot chicken stock
- Prepare 3/4 cups grated parmesan
- Take 1 large onion, chopped
- Get 1 can chopped tomatoes
- Get Handful Fresh spinach for garnish
- Take 4-6 cubes frozen spinach
- Take 2 (125 g) per can) tuna cans in brine
- Make ready to taste Ground black pepper
- Get to taste Salt
Add the rice and stir well. Pour in the wine and cook until liquid has been absorbed. * Add the tuna, tomato paste and a ladle of the stock. Drain the tuna over a bowl. Stir the tuna water into the chicken or vegetable stock.
Instructions to make Tuna And Tomato Risotto:
- Heat the olive oil over medium heat. Add the onion and fry for about 4 minutes or until the onion starts to become translucent.
- 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.
- 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.
- 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.
- Remove from the heat and stir in the parmasan cheese. Stir until melted in.
- Lastly gently stir in the tuna.
- 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. Continue until the rice is tender, and the risotto is the consistency you want. Add lemon juice, spinach, lemon peel, and tuna.
So that’s going to wrap it up with this exceptional food tuna and tomato risotto recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!