Tuna Chilli Risotto (Low Fat)

Total Time
40mins
Prep 10 mins
Cook 30 mins

I use stock to sauté the onions because my DH cannot have fat in his diet - it works very well, maybe it is just a little quicker to soften if oil is used. UPDATE - As my DH is no longer on a fat free diet, I now use extra virgin olive oil instead of the stock to saute the onion/leek and rice.

Ingredients Nutrition

Directions

  1. Sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
  2. Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
  3. Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
  4. Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
  5. Serve parmesan on the side.
Most Helpful

Delicious! Had very little in the pantry except for a tin of tuna and felt like risotto. Found this recipe, had all the ingredients and went for it. I didn't use the extra stock to do the onions - I prefer to cook them in a tablespoon of olive oil for a bit, then add the rice and chili, as per the recipe. I then added a half cup of white wine, reduced it and went from there as normal. Thanks for posting - we really enjoyed it, (and have continued to enjoy it with the leftovers.)

Baz August 28, 2009

This was very good. I did make many changes...I had leftover rice that I used in place of the arborio, and I omitted the chili because I didn't have any on hand. Everyone in my family ate it up and that doesn't happen often! Thanks Ninna, I will be making this again!

JiliBean April 02, 2008