Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, tuna and tomato risotto. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. This risotto uses brown basmati rice instead of high-GL Arborio rice.

Tuna And Tomato Risotto is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Tuna And Tomato Risotto is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Prepare 130 ml white wine
2. Make ready 2-3 tbsp olive oil
3. Take 1 1/2 cups arborio rice
4. Prepare 4-5 cups hot chicken stock
5. Make ready 3/4 cups grated parmesan
6. Make ready 1 large onion, chopped
7. Make ready 1 can chopped tomatoes
8. Take 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. Make ready to taste Ground black pepper
12. Make ready to taste Salt

Pour in the wine and cook until liquid has been absorbed. * Add the tuna, tomato paste and a ladle of the stock. Continue until the rice is tender, and the risotto is the consistency you want. Add lemon juice, spinach, lemon peel, and tuna. Cook and stir gently until spinach is wilted.

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.

Add lemon juice, spinach, lemon peel, and tuna. Cook and stir gently until spinach is wilted. Bring stock to the boil over high heat. Heat oil in a large, heavy-based saucepan over medium heat. Add the stock and the chopped tomatoes and bring to simmering point.

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 can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!