Tuna And Tomato Risotto. Try Knorr® Selects™ Tomato & Parmesan Risotto, a Flavorful Gluten Free Risotto. Knorr® Selects™ Sides Are Made Without Any Artificial Flavors Or Preservatives. Drain the tuna over a bowl.
Remove from heat, cover, and keep warm.
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.
You can have Tuna And Tomato Risotto using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Tuna And Tomato Risotto
- Prepare 130 ml of white wine.
- Prepare 2-3 tbsp of olive oil.
- It's 1 1/2 cups of arborio rice.
- It's 4-5 cups of hot chicken stock.
- You need 3/4 cups of grated parmesan.
- It's 1 of large onion, chopped.
- Prepare 1 can of chopped tomatoes.
- It's Handful of Fresh spinach for garnish.
- You need 4-6 cubes of frozen spinach.
- You need 2 (125 g) of per can) tuna cans in brine.
- You need to taste of Ground black pepper.
- Prepare to taste of Salt.
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 cooked chicken. 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.
Tuna And Tomato Risotto step by step
- 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..
The Abbruzzinos disguise their tuna tartare recipe as a tomato in this colourful starter. Steps to make Tuna And Tomato Risotto: Heat the olive oil over medium heat. Prepared with a good tomato sauce, embellished with mozzarella, tuna and olives, it is as delicious as it is exotic. For make a risotto, it is first of all essential to choose the right rice. Here, there is no question of taking Thai or basmati rice, it is imperative to choose a good round rice.
