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
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 2Add 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 3Deglaze 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 4In small increments, add the cold water to the rice. Cook until all the liquid is absorbed, before adding next bit of water.
Step 5Continue 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 6Add the Good Catch Plant-BasedTuna and cook another minute or two to warm it through.
Step 7Finally, add the rocket, parmesan cheese, lemon zest and lemon juice and stir to wilt the rocket. Serve hot. Garnish with more grated parmesan.