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Tuna Risotto

User Rating 4.5 Star Rating (3 Reviews)

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Risotto is wonderful comfort food; creamy and delicious. Adding good quality tuna to the dish updates it and adds great nutrition.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4-6 servings

Ingredients:

  • 2 Tbsp. olive oil
  • 1-1/2 cups arborio or long grain white rice
  • 2 garlic cloves, minced
  • 3/4 cup dry white wine or chicken broth
  • 1/4 tsp. pepper
  • 4 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 cups shredded fresh spinach
  • 1/2 tsp. grated lemon peel
  • 12 oz. can solid white tuna, drained
  • 1 Tbsp. butter
  • 3/4 cup grated Parmesan cheese

Preparation:

Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3 minutes until rice is coated. Add wine, pepper, and 1 cup chicken broth. Bring to a boil, then reduce heat to medium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed.

Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed, the rice is tender, and the risotto is the consistency you want. Add lemon juice, spinach, lemon peel and tuna. Cook and stir gently until spinach is wilted. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.

As with all risotto, the amount of liquid you add depends on how firm or liquid you like your risotto, as well as the age and dryness of the rice. All rice is different, depending on where it was grown and how long it was stored. You may need to add all of the chicken broth plus some extra. You can also add water instead of the extra broth.

Calories: 460
Fat: 13 grams
Carbs: 44 grams
Sodium: 1000 mg

User Reviews

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 5 out of 5
Convenient, Create, Cuisine!, Guest Ms411

I'm always looking for different recipes I can make with easy-to-find food staples, and this one is so good, I'll be making it often. Who doesn't always have canned tuna, and who isn't bored with tuna casserole and sandwiches? It tastes so rich and creamy, that it just might impress your luncheon guests. I used citrus oil, because it's been in my cabinet for so long, I figured I'd use that instead of the lemon. It may have been a little too citrusy for some, but it was good to me, and made the recipe that much easier. When I made it the second time for the week (I halved the recipe just in case I didn't like it), I doubled the spinach for more color and nutrition. One can never have too much spinach. Thanks for sharing this wonderful recipe!

8 out of 8 people found this helpful.

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