Roast Tomato and Spring Onion Risotto Recipe - Great British Chefs
A delicious Mediterranean-style dish from Adam Gray pairs vibrant cherry tomato with spring onions in a risotto complemented by a tuna steak.
Ingredients
- 4 tuna steaks, 150g each
- 1 lime, juiced
- 20 cherry tomatoes
- 300ml of rapeseed oil
- 1.5l vegetable stock
- 1 onion, finely diced
- 500g of Arborio risotto rice
- 150ml of white wine
- 4 spring onions
- salt
- ground white pepper
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