Tuna And Tomato Risotto. But not just any tomato risotto: mine here has homemade tomato pesto in it. That's where that gorgeous bright red color comes from. Add the rice and stir well.

Tuna And Tomato Risotto This risotto uses brown basmati rice instead of high-GL Arborio rice. 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.

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, tuna and tomato risotto. One of my favorites. This time, I will make it a little 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 enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Tuna And Tomato Risotto is something which I've loved my whole life. They're fine and they look wonderful.

But not just any tomato risotto: mine here has homemade tomato pesto in it. That's where that gorgeous bright red color comes from. Add the rice and stir well.

To get started with this particular recipe, we must first prepare a few components. 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:

{Get of white wine.
{Make ready of olive oil.
{Take of arborio rice.
{Get of hot chicken stock.
{Make ready of grated parmesan.
{Make ready of large onion, chopped.
{Prepare of chopped tomatoes.
{Prepare of Fresh spinach for garnish.
{Get of frozen spinach.
{Make ready of per can) tuna cans in brine.
{Take of Ground black pepper.
{Get of Salt.

Add salt and pepper to taste. Note: White wine is often used in risottos as some of the liquid. Drain the tuna over a bowl. Stir the tuna water into the chicken or vegetable stock.

Steps 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..

Taste and add more salt as needed for a well-seasoned stock. Heat Half The Oil In A Large, Heavy-based Flame-proof Casserole Dish Over Medium Heat. 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.

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