Tuna Risotto
recipe

A creamy and flavorful risotto made with tuna, perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 cup white wine
- 3 tablespoons butter
- 1 can of tuna in olive oil, drained and flaked
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs (such as parsley or basil) for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. Stir in the Arborio rice, ensuring it is coated in the butter for about 1-2 minutes.
3. Pour in the white wine and stir continuously until it is mostly absorbed.
4. Gradually add the broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more.
5. Continue cooking until the rice is al dente and the risotto is creamy, about 18-20 minutes.
6. Gently fold in the flaked tuna and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with fresh herbs. Enjoy!
Nutritional Information (per serving):
Calories: 350
Protein: 18g
Fat: 12g
Carbohydrates: 45g
Fiber: 2g
Sodium: 600mg

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