Tuna And Tomato Risotto
Tuna And Tomato Risotto

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, tuna and tomato risotto. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Tuna And Tomato Risotto is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Tuna And Tomato Risotto is something which I’ve loved my entire life. They are nice and they look wonderful.

Check Out Great Products On eBay. Remove from heat, cover, and keep warm. Prepared with a good tomato sauce, embellished with mozzarella, tuna and olives, it is as delicious as it is exotic. For make a risotto, it is first of all essential to choose the right rice.

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

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

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. 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.

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.

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

So that’s going to wrap it up for this exceptional food tuna and tomato risotto recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!