Recipe of Tuna And Tomato Risotto in 24 Minutes for Mom

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tuna and tomato risotto. It is 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 foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Tuna And Tomato Risotto is something that I’ve loved my whole life.

Add the rice and stir well. Continue to simmer until all liquid has. My creamy tomato risotto with barley, a lush homemade roasted tomato pesto and tuna… A delicious lunch, starter or main course!

To get started with this 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. Get 2-3 tbsp olive oil
3. Prepare 1 1/2 cups arborio rice
4. Take 4-5 cups hot chicken stock
5. Take 3/4 cups grated parmesan
6. Make ready 1 large onion, chopped
7. Make ready 1 can chopped tomatoes
8. Make ready Handful Fresh spinach for garnish
9. Prepare 4-6 cubes frozen spinach
10. Get 2 (125 g) per can) tuna cans in brine
11. Take to taste Ground black pepper
12. Make ready to taste Salt

The Risotto with Tuna recipe out of our category saltwater Fish! 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.

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.

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. Stir in the wine and cook over. Use the smallest tomatoes you can find at the market for this risotto recipe.

So that’s going to wrap it up for this exceptional food tuna and tomato risotto recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!