Tuna risotto
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The shallots, dill, lemon and tuna in this risotto mingle together to create fancy flavours that are perfect for a dinner party or as a delicious family dinner.
Ingredients
Fresh lemon rind
2 tsp, finely grated
Fresh dill
1 tbs, chopped, plus extra sprigs to garnish
Shaved parmesan cheese
¼ cup(s)
Vegetable stock
3 cup(s), (1.5L)
Olive oil
1 tbs
Arborio rice
1 cup(s)
Lemon juice
1 tbs
Tuna, canned in springwater, drained
315 g, (buy 2 x 185g cans), flaked
Baby spinach
60 g
Green shallot(s)
3 individual, sliced
Instructions
1
Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
2
Meanwhile, heat oil in a large saucepan over medium heat. Cook shallots, stirring, for 3 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Reduce heat to low and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid has been absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)
3
Stir in spinach, rind, juice and chopped dill. Gently fold tuna through risotto. Serve topped with parmesan and extra dill.
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