Tuna Beetroot Risotto


Tuna-Beetroot & Cheese Risotto

This Tuna Beetroot and Cheese Risotto is a delicious fast cook meal that’s a great for any ocasion. This delicius flavour of the colurful red beetroot complemented by the spaice tuna and tangy blue gorgonzola cheese, making a deliciously tasteful dish that is eassy to prepare. Low calories and great sources of proteins all you need to keep to reduce waist and increase muscle development.

Serves 4-6


  • 400g Arborio rice
  • 1 onion
  • 1 garlic clove, crushed
  • 125ml white wine
  • 4 roasted beets
  • 1 tbsp fresh thyme
  • 600ml vegetable stock
  • 75g butter
  • 125ml double cream, plus extra to serve
  • 225g gorgonzola, plus extra to serve
  • 1 handful beetroot crisps
  • 1 Tuna cand 

Total time required 40 mins

  1. Preparation time: 20 mins
  2. Cooking time: 20 mins


  1. Slice the onion and fry until soft with the garlic.
  2. Stir in the rice and the wine. Cook for a couple of minutes until the rice ‘cracks’.
  3. Slowly add the warm vegetable stock, stirring all the time. Add more little by little as it absorbs.
  4. When the risotto is just cooked but still has a bit of bite, add the chopped, cooked beets with their juice. Then stir in the cream and thyme.
  5. Fold in the gorgonzola cheese. Serve in a big bowl so everyone can help themselves.
  6. Finally, garnish with beetroot crisps, gorgonzola and double cream.
  7. Topp-up 1 tuna cand over