Tuna And Tomato Risotto
Tuna And Tomato Risotto

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

Tuna And Tomato Risotto is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Tuna And Tomato Risotto is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 130 ml white wine
  2. Make ready 2-3 tbsp olive oil
  3. Prepare 1 1/2 cups arborio rice
  4. Prepare 4-5 cups hot chicken stock
  5. Take 3/4 cups grated parmesan
  6. Prepare 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. Get 2 (125 g) per can) tuna cans in brine
  11. Take to taste Ground black pepper
  12. Get to taste Salt
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.

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