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Tuna risotto with peas and lemon zest
Creamy risotto cooked in broth, then finished with canned tuna, green peas, Parmesan, butter, and lemon zest. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Italian
Tuna risotto is a quick pantry meal: cook risotto rice by gradually adding broth, then stir in canned tuna, green peas, butter, and Parmesan at the end. Lemon zest adds freshness.
Ingredients
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Instructions
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Toast the rice
5 minSauté the finely chopped onion in the olive oil until translucent. Add the rice and toast for 2 minutes, stirring.
Cook the risotto
18 minGradually add the hot broth one ladleful at a time and cook for 16–18 minutes, stirring frequently. Add the peas for the last 5 minutes.
Finish the risotto
3 minRemove from the heat and stir in the butter and Parmesan, followed by the drained tuna broken into chunks and the lemon zest. Season with salt and pepper and let stand for 2 minutes.
Tip: Add the tuna only after removing the risotto from the heat, and fold it in gently to keep the chunks intact.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 589 kcal
- Protein
- 31 g
- Carbohydrates
- 72 g
- of which sugars
- 5.4 g
- Fat
- 18 g
- of which saturates
- 7.3 g
- Fiber
- 4.3 g
- Salt
- 3.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Rizoto s tuniakom, hráškom a citrónovou kôrou
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