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Photo of Tuna risotto by WW

Tuna risotto

9
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Baby spinach leaves. TIP: If serving less than 4, keep leftovers for tomorrow’s lunch. Cover leftovers and place in fridge. The next day, reheat in the microwave, adding enough water just to loosen the mixture and stirring occasionally until heated through.

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