Tuna Chilli Risotto (Low Fat)

READY IN: 40mins
Recipe by Ninna

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.

Top Review by Baz231

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.)

Ingredients Nutrition


  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.

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