Tuna And Tomato Risotto
Tuna And Tomato Risotto

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tuna and tomato risotto. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Tuna And Tomato Risotto is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Tuna And Tomato Risotto is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have tuna and tomato risotto using 12 ingredients and 7 steps. Here is how you can achieve that.

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

Heat oil in a large, heavy-bottomed saucepan on medium heat. Continue to simmer until all liquid has absorbed stirring regularly. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Tuna risotto is inexpensive, too, and kids will love it.

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.

But if you want to splurge and make this recipe the best it can be, look for tuna packed in olive oil and imported from Italy. You can find this product online and in some large grocery stores. Add the rice, spring onions, and stock and stir to mix through the tuna and tomato mixture. Simmer for about twenty minutes stirring occasionally to make sure the rice isn't sticking. Once all the liquid is all absorbed the rice should be cooked and the risotto should look kind of like porridge.

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