Tuna Fish and Peanut Risotto
Dive into a bold and unexpected fusion of flavors with this Tuna Fish and Peanut Risotto recipe! Creamy Arborio rice is elevated with the savory richness of canned tuna, the nutty depth of peanut butter, and the delicate tang of dry white wine. Infused with aromatic garlic, onion, and fresh parsley, this dish offers a surprising balance of comfort and sophistication. Topped with crunchy roasted peanuts and a hint of zesty lemon, this risotto is a unique twist on a classic Italian staple. Perfect for weeknight dinners or impressing guests, this one-pot wonder is as simple to prepare as it is to enjoy. Indulge in the creamy, nutty, and savory harmony of this unforgettable risotto recipe!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 can (5 ounces) Canned tuna in olive oil, drained
- 0.5 cup Dry white wine
- 2 tablespoons Peanut butter (creamy or chunky)
- 0.25 cup Roasted peanuts, roughly chopped
- 2 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the Arborio rice, tossing to coat the grains evenly in the oil, and cook for 1-2 minutes until they are lightly toasted.
Pour in the white wine and stir continuously until the liquid is mostly absorbed.
Begin adding the warm stock 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is tender and creamy (about 20-25 minutes).
Once the rice is cooked, stir in the peanut butter and mix thoroughly until it is fully blended into the risotto.
Gently fold in the drained tuna, breaking it into smaller chunks as you incorporate it.
Stir in the butter, Parmesan cheese, and lemon zest, mixing until the risotto is rich and creamy. Season with salt and pepper to taste.
Divide the risotto into serving bowls. Garnish each portion with a sprinkle of chopped roasted peanuts and fresh parsley for a touch of crunch and freshness.
Serve immediately and enjoy this bold and creamy fusion of flavors!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
