Tuna And Tomato Risotto
Tuna And Tomato Risotto

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tuna and tomato risotto. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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!

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

To begin with this recipe, we must prepare a few ingredients. You can have 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. Get 130 ml white wine
  2. Prepare 2-3 tbsp olive oil
  3. Take 1 1/2 cups arborio rice
  4. Take 4-5 cups hot chicken stock
  5. Prepare 3/4 cups grated parmesan
  6. Take 1 large onion, chopped
  7. Prepare 1 can chopped tomatoes
  8. Take Handful Fresh spinach for garnish
  9. Get 4-6 cubes frozen spinach
  10. Prepare 2 (125 g) per can) tuna cans in brine
  11. Get to taste Ground black pepper
  12. Prepare to taste 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.

Steps 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 for this exceptional food tuna and tomato risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!