Vegan Rocket, Parmesan & Tuna Risotto

By using a vegan version of the tuna and plant-based parmesan, you can make this dish entirely appropriate for non-meat eaters. You can always garnish it with a little more of the parmesan to make it feel more decadent.

Serves

Serves 4-6

Difficulty

Easy

Total Time

40 Minutes

Ingredients

2 tbsp of plant-based butter
2 tbsp of extra virgin olive oil
1 onion, diced
¼ a fresh garlic, slivered
270g of short-grain risotto rice
200ml of dry white wine
1 tbsp of sea salt
2 tsp of white pepper, ground
1 .1l of cold water
3 pouches of Good Catch® Oil & Herbs Plant-Based Tuna
75g of rocket
80g of plant-based parmesan cheese, shredded, plus more for garnish
¼ cup of lemon zest, plus more for garnish
1 tbsp of lemon juice, freshly squeezed

Method

Step 1

In a large, heavy-bottomed pot, add the plant-based butter and olive oil and sauté the onions and garlic over a medium heat, until translucent.

Step 2

Add risotto rice and stir to coat with onions, garlic, butter and oil. 'Toast' the rice for a minute or two, stirring constantly so it doesn’t stick.

Step 3

Deglaze the rice with the white wine and continue to stir and cook until the wine is fully absorbed. Add some salt and pepper and continue to stir.

Step 4

In small increments, add the cold water to the rice. Cook until all the liquid is absorbed, before adding next bit of water.

Step 5

Continue this process, stirring constantly, until all the water has been absorbed and you’ve achieved a creamy final product. The rice should remain fully formed, slightly al dente and suspended in the creamy, starchy liquid.

Step 6

Add the Good Catch Plant-BasedTuna and cook another minute or two to warm it through.

Step 7

Finally, add the rocket, parmesan cheese, lemon zest and lemon juice and stir to wilt the rocket. Serve hot. Garnish with more grated parmesan.

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