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Photo of Tuna risotto by WW

Tuna risotto

9 - 11
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
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.


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

Canned tuna in springwater, drained

315 g, (buy 2 x 185g cans), flaked

Baby spinach leaves

60 g

Green shallot(s)

3 individual, sliced


  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.


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.