Tuna, Spinach, and Tomato Risotto
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
Ingrediënten
- 300 g Arborio rice
- 1 onion finely chopped
- 1 garlic clove minced
- 40 g butter
- 900 ml tomato or herb broth from bouillon cubes
- 300 g baby spinach washed and trimmed
- 4 tomatoes peeled and cut into wedges
- 2 cans of tuna in water drained
- Pepper
- 40 g grated Parmesan cheese
Instructies
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté for 3 minutes until softened.
- Stir in the Arborio rice and cook, stirring constantly, until the rice is coated with butter.
- Pour in the tomato or herb broth and bring to a simmer over medium-high heat, stirring constantly.
- Reduce the heat to low and cook the rice, stirring occasionally, for about 15 minutes until it is tender and creamy.
- Gradually add the baby spinach to the risotto, stirring until wilted after each addition.
- Once the spinach is wilted, add the tomato wedges to the skillet and stir to combine.
- Continue cooking the risotto gently for another 8 minutes until the tomatoes are heated through.
- Season the risotto with pepper to taste and distribute the tuna over the top.
- Serve the risotto hot, with grated Parmesan cheese on the side.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio to complement the freshness of the spinach and tomatoes and the richness of the tuna.Nutritional Information
Calories: 450 kcal | Carbohydrates: 60 g | Protein: 20 g | Fat: 12 g | Sugar: 5 g
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