Tuna Chilli Risotto (Low Fat)
Ingredients
- 1 1/4 cups arborio rice ⓘ
- 4 cups chicken stock ⓘ
- 370 g canned tuna, slices in spring water ⓘ
- 1 onion, chopped finely (or 1 leek) ⓘ
- 1/4 cup stock, extra (I now use 2 tbs extra virgin olive oil) ⓘ
- 1 -2 teaspoon chili, minced ⓘ
- 1 tablespoon lemon juice
- 1 lemon, zest of ⓘ
- 3/4 cup frozen peas ⓘ
- parmesan cheese, so serve on the side (optional) ⓘ
Instructions
- Saute 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.
Nutrition & Diet Analysis (per serving)
266
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).