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🍽️ Creamy Risotto with Rhubarb and Tuna

640 kcal · 30 min · 4 servings

Ingredients

• 250 g risotto rice
• 400 g rhubarb
• 100 ml white wine
• 600 ml vegetable stock
• 1 shallot
• 2 tbsp butter
• 4 kaffir lime leaves
• 500 g tuna (sushi quality)
• 2 tbsp grape seed oil
• 1 untreated lemon (juice and zest)
• sea salt
• pepper (from the mill)

Instructions

1. 1. Heat a large pan over medium heat and add the butter.
2. 2. Peel the shallot and chop it finely.
3. 3. Add the chopped shallot to the hot butter and sauté briefly until soft.
4. 4. Add the rice to the pan and stir until it becomes glassy and slightly translucent.
5. 5. Deglaze the rice with the white wine and stir well.
6. 6. Pour in some vegetable stock until the rice is just covered.
7. 7. Add the kaffir lime leaves (aromatic citrus leaves) to the pan.
8. 8. Let the risotto simmer, stirring occasionally, until it is creamy and still has a slight bite (this takes about 20 minutes).
9. 9. Thoroughly wash the rhubarb and remove any tough strings.
10. 10. Cut the rhubarb into small cubes.
11. 11. Add the rhubarb cubes to the rice in the pan after about 10 minutes of cooking time.
12. 12. Wash the tuna and pat it dry with a kitchen towel.
13. 13. Cut the tuna into small cubes.
14. 14. Mix the tuna cubes with grapeseed oil, lemon juice, and lemon zest.
15. 15. Season the tuna mixture with salt and pepper and let it marinate briefly.
16. 16. Season the risotto with salt and pepper to taste.
17. 17. Warm the serving plates.
18. 18. Divide the hot risotto among the warmed plates.
19. 19. Place the marinated tuna cubes on top of the risotto.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 640
• Protein: 33 g · Fett/Fat: 31 g · Carbs: 51 g