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
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
2 Responses
May I ask why you swapped up the rice?
No reason other than I like to try different varieties of things such as rice.