Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuna and tomato risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tuna And Tomato Risotto is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tuna And Tomato Risotto is something that I’ve loved my whole life. They are nice and they look wonderful.

Our Chicken Recipes Are Healthy, Versatile And Tasty. View The Range On Our Site. Just Follow These Easy Chicken Recipes For A Meal To Remember. Stir in the tuna and season with salt and black pepper.

To begin with this particular 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:

1. Make ready 130 ml white wine
2. Take 2-3 tbsp olive oil
3. Make ready 1 1/2 cups arborio rice
4. Prepare 4-5 cups hot chicken stock
5. Take 3/4 cups grated parmesan
6. Get 1 large onion, chopped
7. Prepare 1 can chopped tomatoes
8. Make ready Handful Fresh spinach for garnish
9. Prepare 4-6 cubes frozen spinach
10. Prepare 2 (125 g) per can) tuna cans in brine
11. Prepare to taste Ground black pepper
12. Take to taste Salt

Add hot stock, one ladle at a time, stirring constantly and adding more stock. Bring stock to the boil over high heat. Heat oil in a large, heavy-based saucepan over medium heat. Bring stock to the boil over high heat.

Steps 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.

Heat oil in a large, heavy-based saucepan over medium heat. Bring stock to the boil over high heat. Heat oil in a large, heavy-based saucepan over medium heat. Tuna And Tomato Risotto Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to make a special dish, tuna and tomato risotto.

So that’s going to wrap it up for this special food tuna and tomato risotto recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!