Simple Way to Prepare Favorite Tuna And Tomato Risotto

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

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Some grains are truly great for repelling bad moods. Quinoa, barley, millet, etc are excellent at helping you feel happier. These foods fill you up better and that can help improve your moods too. Feeling starved can be terrible! These grains can help your mood elevate as it's easy for your body to digest them. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, elevates your mood.

Now you can see that junk food isn't necessarily what you need to eat when you wish to help your moods get better. Try a few of these hints instead.

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

The ingredients needed to prepare Tuna And Tomato Risotto:

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

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..

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