Tuna with beetroot risotto

Tuna with beetroot risotto

Cooking time: 40 minutes

1) bulb onion — 1 pc.
2) salt
3) water — 150 ml
4) Arborio rice — 150 g
5) chicken broth — 1 l
6) olive oil
7) butter — 1 tsp.
8) beets — 2 pcs.
9) grated cheese — 20 g
10) basil
11) garlic — 2 cloves
12) tuna fillet — 400 g
13) parsley
14) freshly ground pepper

Cooking method:

  1. Prepare the risotto. Onions we grind, we salt, we fill in 100 ml of boiled water and we allow to stand a little, we merge water.
  2. In a skillet, heat the olive oil with cream, spread the onion. Slightly fry, add rice, mix. Add a little pre-heated broth, stew.
  3. Beets with 50 ml of water, grind in a blender to a state of mashed potatoes.
  4. Add the broth and beet juice in several stages. At the end of cooking, add the hard hard cheese.
  5. Prepare the tuna. Divide the tuna fillet into portions, salt, lay the chopped greens on top, season with black pepper. Fry in olive oil until half cooked.
  6. When serving, decorate the dish with basil and grated cheese.

Enjoy your meal!

Tuna with beetroot risotto
Tuna with beetroot risotto

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