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Tuna And Tomato Risotto
Tuna And Tomato Risotto

Before you jump to Tuna And Tomato Risotto recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

A lot of us think that comfort foods are terrible for us and that we ought to keep away from them. Often, if your comfort food is essentially candy or other junk foods, this is true. At times, comfort foods can be perfectly healthy and good for us to eat. There are several foods that, when you eat them, may better your mood. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Green tea is actually great for your mood. You knew it had to be mentioned in this article, right? Green tea is found to be packed full of an amino acid referred to as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This helps improve your mental sharpness while relaxing the rest of your body. You already knew that green tea helps you feel healthier. Now you know that green tea can elevate your mood as well!

See, you don’t need to stuff your face with junk food when you want to feel better! Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to tuna and tomato risotto recipe. You can have tuna and tomato risotto using 12 ingredients and 7 steps. Here is how you do it.

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

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