Easy Tuna Risotto
Ingredients
- 1 tbsp vegetable or olive oil ⓘ
- 6 None green onions, thinly sliced ⓘ
- 1 clove garlic, crushed ⓘ
- 1/3 cup medium-grain white rice ⓘ
- 3 None chicken bouillon cubes, crumbled ⓘ
- 5 cups boiling water ⓘ
- 2 cans (7 oz each) tuna packed in water, drained ⓘ
- 1 None lemon, peel finely grated and lemon juiced
- 1/4 cup sour cream
- 9 oz cherry tomatoes, halved ⓘ
- 12 oz broccoli, cut into small florets ⓘ
Instructions
- Heat the oil in a medium saucepan on medium heat. Add white part of the onions and garlic and saute for 2 mins or until softened. Add rice and saute for 1 min to coat. Stir in crumbled stock cubes and boiling water. Reduce the heat to low; cover and simmer, stirring once, for 15 mins or until rice has absorbed most of the liquid and is tender.
- Stir in tuna, lemon peel and juice, sour cream, tomatoes and broccoli. Remove from the heat. Let stand for 10 mins before serving. Season to taste.
- Divide risotto among serving bowls. Serve sprinkled with green parts of the onions.
Nutrition & Diet Analysis (per serving)
232
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).