Tuna Risotto

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 01/4/22
Tuna Risotto

 

Darkhorse2012/Getty Images

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
281 Calories
12g Fat
18g Carbs
20g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 43mg 14%
Sodium 1066mg 46%
Total Carbohydrate 18g 6%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 20g
Vitamin C 4mg 18%
Calcium 137mg 11%
Iron 2mg 10%
Potassium 284mg 6%
*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.

Ingredients

  • 2 tablespoons olive oil

  • 1 1/2 cups Arborio rice, or long-grain white rice

  • 2 cloves garlic, minced

  • 3/4 cup dry white wine

  • 1/4 teaspoon freshly ground black pepper

  • 4 cups chicken broth

  • 1 tablespoon freshly squeezed lemon juice

  • 2 cups shredded fresh spinach

  • 1/2 teaspoon grated lemon peel

  • 1 (12-ounce) can solid white tuna, drained

  • 1 tablespoon unsalted 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.

Recipe Variation

  • Replace the white wine with more chicken broth.