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Italian Tuna & Fennel Risotto - Acid Reflux Diet

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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.