Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, tuna and tomato risotto. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Add the rice and stir well. But not just any tomato risotto: mine here has homemade tomato pesto in it. That's where that gorgeous bright red color comes from.
Tuna And Tomato Risotto is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Tuna And Tomato Risotto is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Make ready 130 ml white wine
- Get 2-3 tbsp olive oil
- Take 1 1/2 cups arborio rice
- Prepare 4-5 cups hot chicken stock
- Make ready 3/4 cups grated parmesan
- Prepare 1 large onion, chopped
- Prepare 1 can chopped tomatoes
- Make ready Handful Fresh spinach for garnish
- Make ready 4-6 cubes frozen spinach
- Take 2 (125 g) per can) tuna cans in brine
- Make ready to taste Ground black pepper
- Make ready to taste Salt
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. The Risotto with Tuna recipe out of our category saltwater Fish!
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 tuna and shred into coarse pieces. If needed, add more broth to risotto. Add remaining butter, tuna and sauteed zucchini, mix well, season with salt and. Hi Everyone, Today We Have A Tuna and Tomato Rice Recipe. Add stock and tomatoes bring to simmering point.
So that’s going to wrap this up with this special food tuna and tomato risotto recipe. Thanks so much for your time. I’m confident you can 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
