Grilled Tuna Red Risotto

[Leif]

The risotto was supposed to be a meal in itself topped with goat cheese but I thought it would go well with the fish. I had the grilled tuna and Judy had the Cod which I steamed in parchment paper with butter and garlic.

Still had some nice Yellowfin tuna in the freezer that was vacuum sealed.

Ingredients

2 shallots chopped
2 tbsp. Olive Oil
2 1/2 cups of risotto
2 fresh shredded beets
8 cups Vegetable broth
1 cup orange juice
salt, pepper
orange zest, chopped parsley, chopped chives

2 or 3 Yellowfin steaks
and or 1lb Cod

1 Heat the broth
2 Add shallots to the pan with olive oil cook till translucent, 1-2 minutes
3 Add rice to pan and heat till white spot shows in center of rice
4 Add one cup hot broth and stir until absorbed add salt and pepper to taste
5 Repeat until all broth is gone. STIR CONSTANTLY about 25 minutes
6 Add shredded beets and orange juice and stir in
7 Garnish with orange zest, chopped chives and chopped parsley.

Grill tuna 2 minutes each side after coating with olive oil, salt and pepper.

Enjoy,

Leif