Best Tuna Risotto From The Pantry Recipes

TUNA RISOTTO

Tuna Risotto image

Tuna risotto is a quick and delicious main dish seafood recipe that is a wonderful twist on the traditional Italian rice dish.

Provided by Linda Larsen

Categories Entree Dinner

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 1/2 cups arborio rice, or long-grain white rice
2 cloves garlic, minced
3/4 cup dry white wine
1/4 teaspoon freshly ground black pepper
4 cups chicken broth
1 tablespoon freshly squeezed lemon juice
2 cups shredded fresh spinach
1/2 teaspoon grated lemon peel
1 (12-ounce) can solid white tuna, drained
1 tablespoon unsalted butter
3/4 cup grated Parmesan cheese

Steps:

Heat oil in a large skillet and add rice and garlic. Cook and stir for 2 to 3 minutes until rice is coated with oil and starts to turn a bit golden in spots.
Add wine, pepper, and 1 cup chicken broth to the skillet. Bring to a boil, then reduce heat to medium and cook mixture for 8 to 10 minutes, stirring frequently, until liquid is absorbed.
Add about 1/2 cup of the remaining broth, stirring the rice until liquid is absorbed.
Continue until the rice is tender, and the risotto is the consistency you want.
Add lemon juice, spinach, lemon peel, and tuna. Cook and stir gently until spinach is wilted.
Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.

Nutrition Facts : Calories 281 kcal, Carbohydrate 18 g, Cholesterol 43 mg, Fiber 0 g, Protein 20 g, SaturatedFat 4 g, Sodium 1066 mg, Sugar 1 g, Fat 12 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

BAKED RISOTTO WITH TUNA

Baked Risotto with Tuna image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped, optional
1 teaspoon sea salt
1 cup arborio rice
1 1/2 cups chicken stock or water
1 (14-ounce) can crushed Roma or Plum tomatoes
1 (6.4-ounce) can packed tuna in spring water, drained (recommended: Sirena)
3 zucchinis, thinly sliced
Freshly cracked black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Parmesan, for garnish, optional

Steps:

Preheat an oven to 400 degrees F. Place a large (about 12-cup) ovenproof dish over medium heat, about 1 minute. Add in the olive oil, the onion, garlic and sea salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice to the dish and stir for another minute or until the rice is lightly coated in oil and light gold in color.
Add the stock and the tomatoes to the dish. Bring the mixture to a simmer. Stir in the tuna, zucchini, and season with the black pepper, to taste. Cover the dish, with a lid or aluminum foil, and bake until the rice is tender and cooked through, about 30 minutes. Scatter the parsley over the top of the risotto and sprinkle with grated Parmesan cheese, if desired, before serving.