Tuna Risotto

Tuna Risotto

from thespruceeats.com
40 min
1 6 servings

Tuna risotto is a quick and delicious main dish seafood recipe that is a wonderful twist on the traditional Italian rice dish.

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

Directions

  1. 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. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

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