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Italian Tuna & Fennel Risotto – an Acid Watcher’s Dream

An inspired recipe, this Italian Tuna, Sweet Pea & Fennel Risotto makes a delightful appetizer or side to a meal. Serving suggestion: scoop into mini pastry cups for a fun presentation.

If you love Risotto, you’ll probably love this dish! This creamy, flavorful Fennel Risotto is complete with protein-rich tuna and plant-based goodness (fennel, sweet peas and fresh basil). I substituted Arborio rice (typical for Risotto’s) for Thai Jasmine and the rice held up remarkably well, starchy and firm. With a little creativity, I turned an inspired recipe into a delicious acid watcher friendly dish, using basic bone broth – no seasoning, omitting the white wine and substituting the onion with fennel. Whether you serve it up in fun pastry bowls or as is (as a side or even the main meal), it’s a keeper for the whole family!

Italian Tuna & Fennel Risotto

It’s a simple recipe, your whole family will enjoy!

Italian Tuna & Fennel Risotto - Acid Reflux Diet

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
  

  • 1 Tablespoon Olive oil*
  • 1 cup diced fennel
  • 1 1/2 cup Risotto rice cooked
  • 1/2-3/4 cup Bone Broth plain, no seasoning added
  • 1 cup Sweet Peas
  • 1/2 tsp or to taste Braggs Liquid Amino's
  • 1/2 teaspoon Sumac
  • 1/4 teaspoon Celtic salt
  • 1/8 tsp turmeric powder
  • 5 oz can of oil-packed tuna
  • 1/4 cup Parmesan cheese
  • 1/4 cup finely chopped Basil

Instructions
 

  • Heat oil in large pan, then add in fennel.
  • Stir to coat and cook on medium heat, covered until fennel soft.
  • Add rice stir to coat.
  • Add risotto, 1/4 cup at a time and cover pan - cooking until liquid absorbed.
  • Add peas, Bragg's Liquid Amino's, Sumac, Celtic salt, Turmeric and tuna with oil and stir well.
  • Turn off heat.
  • Add Parmesan and Basil when read to serve.

Notes

I used a mild olive oil infused with fresh Rosemary from my garden.

 

 

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Lauren O’Connor, MS, RDN, RYT, is a Los Angeles-based registered dietitian, yoga enthusiast, and founder of Nutri Savvy Health. As a health writer, recipe developer, and private practice dietitian, Lauren promotes a plant-based diet, with minimal effort and maximal nutrition. She shares her love of creativity in the kitchen with her twin daughters who enjoy the art of cooking.