Tuna steak on Gorgonzola risotto with caramelized peach slices and baby spinach

Ingredients for 2 servings:

• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp oil for frying
• 150 g risotto rice
• 500 ml chicken broth
• 1 shot of white wine
• 125g Gorgonzola
• 2 peaches
• 1 onion(s), red
• 1 tsp sugar
• 100 g baby spinach
• 1 handful of cashews, walnuts or pine nuts
• 2 tuna fillets
• 2 tbsp black sesame seeds
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

easy and impressive

Finely chop the shallots and garlic and sauté with the rice in oil until the shallots are translucent, then deglaze with white wine and pour in 1/4 of the chicken stock. Reduce the rice, stirring occasionally, and repeat the process until the chicken stock has evaporated. This takes about 20 minutes. Meanwhile, slice the peaches and slice the red onion. Fry both, add the sugar, caramelize lightly, and remove from the heat. Toss the tuna steaks in black sesame seeds. Dice the Gorgonzola. Chop the baby spinach as desired. Chop the cashews and set aside. When the risotto looks really thick, remove the pan from the heat. Add the Gorgonzola and let it melt. Meanwhile, heat a pan with oil over high heat and fry the tuna steaks for half a minute on each side. Stir the peaches, baby spinach, and nuts into the risotto. Plate and serve.