• In a large, heavy-bottomed pot over medium heat, melt together butter and olive oil. Add onions and garlic and sauté until translucent, 5-8 minutes.
  • Stir in rice and toast for a minute or two, making sure to continue to stir so the rice does not stick.
  • Deglaze the pot with white wine and continue to stir and cook until the wine is fully absorbed. Stir in salt and pepper.
  • Begin to add cold water to the rice in small increments and stir and cook until the liquid is absorbed. Do not add more water until the previous addition of water has been absorbed.
  • Continue this process, continuously stirring, until all the water has been absorbed. The rice should be al dente and suspended in the creamy, starchy liquid.
  • Stir in plant-based tuna and cook 1-2 minutes to warm through.
  • Add arugula, parmesan, lemon zest and lemon juice and stir to wilt arugula.
  • Serve hot. Top with more parmesan, lemon zest and butter, if desired.
Tuna Risotto with Lemon and Arugula
  • Preparation10 minutes
  • Cook Time 45 minutes
  • Serves 4-6

INgredients

  • 2 tablespoons plant-based butter
  • 2 tablespoons olive oil
  • 1 ½ cups diced yellow onion
  • ¼ cup slivered garlic
  • 1 ½ cups short-grain Arborio rice
  • 1 cup dry white wine
  • 1 tablespoon fine sea salt
  • 2 teaspoons ground white pepper
  • 5 ½ cups cold water or vegetable stock
  • 3 pouches Good Catch® Naked in Water Plant-Based Tuna
  • 3 cups baby arugula
  • 1 cup shredded plant-based parmesan, plus more for garnish
  • ¼ cup lemon zest, plus more for garnish
  • 1 tablespoon lemon juice
  • Plant-based butter (optional)

Instructions

  • In a large, heavy-bottomed pot over medium heat, melt together butter and olive oil. Add onions and garlic and sauté until translucent, 5-8 minutes.
  • Stir in rice and toast for a minute or two, making sure to continue to stir so the rice does not stick.
  • Deglaze the pot with white wine and continue to stir and cook until the wine is fully absorbed. Stir in salt and pepper.
  • Begin to add cold water to the rice in small increments and stir and cook until the liquid is absorbed. Do not add more water until the previous addition of water has been absorbed.
  • Continue this process, continuously stirring, until all the water has been absorbed. The rice should be al dente and suspended in the creamy, starchy liquid.
  • Stir in plant-based tuna and cook 1-2 minutes to warm through.
  • Add arugula, parmesan, lemon zest and lemon juice and stir to wilt arugula.
  • Serve hot. Top with more parmesan, lemon zest and butter, if desired.