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.

Recipe courtesy of Good Catch Foods. For more inspiration, visit GoodCatchFoods.com/recipes

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