Tuna Chilli Risotto (Low Fat)
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.
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INGREDIENTS
Nutrition- 1 1⁄4cups arborio rice
- 4cups chicken stock
- 370
- 1
- 1⁄4cup stock, extra (I now use 2 tbs extra virgin olive oil)
- 1 -2teaspoon chili, minced
- 1tablespoon lemon juice
- 3⁄4cup frozen peas
-
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DIRECTIONS
- Sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
- Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
- 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.
- Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
- Serve parmesan on the side.
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