Tuna Risotto
Elevate your weeknight dinner with this creamy and flavorful Tuna Risotto, a sophisticated yet simple dish that’s ready in just 40 minutes. Featuring perfectly al dente Arborio rice simmered in fragrant chicken stock and dry white wine, this risotto is enriched with the savory goodness of canned tuna, a hint of zesty lemon, and a generous sprinkle of Parmesan cheese. Finely chopped onion and garlic create a rich aromatic base, while fresh parsley adds a pop of color and freshness. Perfectly balanced and irresistibly creamy, this Tuna Risotto is an ideal choice for seafood lovers seeking a gourmet meal with minimal effort. Serve it warm, garnished with extra parsley and Parmesan for a dish that’s both elegant and comforting.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium (finely chopped) yellow onion
- 2 cloves (minced) garlic
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken stock
- 2 5-ounce cans (drained) canned tuna in oil
- 1 teaspoon lemon zest
- 0.5 cups (grated) Parmesan cheese
- 2 tablespoons (chopped) fresh parsley
- 0.5 teaspoons (to taste) salt
- 0.25 teaspoons (to taste) black pepper
Instructions
Heat the chicken stock in a small saucepan over low heat and keep warm.
In a large skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat.
Add the finely chopped onion and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the arborio rice to the skillet and stir to coat the grains with the oil and butter. Toast the rice for 2-3 minutes, stirring occasionally.
Pour in the white wine and stir until it has been absorbed by the rice.
Begin adding the warm chicken stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Repeat this process until the rice is creamy and al dente, about 20-25 minutes.
Stir in the drained tuna, breaking it into small chunks with a spoon. Add the lemon zest, grated Parmesan cheese, and chopped parsley.
Season the risotto with salt and black pepper to taste. Stir well to combine.
Remove the skillet from heat and let the risotto rest for 2-3 minutes before serving.
Garnish with additional parsley and a sprinkle of Parmesan cheese, if desired. Serve warm and enjoy.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 301 mg | 6% | |
*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.
