Tuna Risotto

Tuna Risotto


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Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
423 Calories
13g Fat
49g Carbs
27g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 423
% Daily Value*
Total Fat 13g 16%
Saturated Fat 5g 23%
Cholesterol 40mg 13%
Sodium 916mg 40%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 9%
Protein 27g
Calcium 227mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Risotto is wonderful comfort food; creamy and delicious. Adding good quality tuna to the dish updates it and adds great nutrition. Tuna risotto is inexpensive, too, and kids will love it. 

But if you want to splurge and make this recipe the best it can be, look for tuna packed in olive oil and imported from Italy. You can find this product online and in some large grocery stores. The tuna is very mild and has the most wonderful texture.

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.

Serve this dish with a green salad tossed with cherry tomatoes and sliced mushrooms, drizzled with a savory dressing. A glass of white wine is an excellent complement.


  • 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

Steps to Make It

  1. Heat oil in a large skillet and add rice and garlic. Cook and stir for 2 to 3 minutes until rice is coated with oil and starts to turn a bit golden in spots.

  2. Add wine, pepper, and 1 cup chicken broth to the skillet. Bring to a boil, then reduce heat to medium and cook mixture for 8 to 10 minutes, stirring frequently, until liquid is absorbed.

  3. Add about 1/2 cup of the remaining broth, stirring the rice until liquid is absorbed.

  4. Continue until the rice is tender, and the risotto is the consistency you want.

  5. Add lemon juice, spinach, lemon peel, and tuna. Cook and stir gently until spinach is wilted.

  6. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.