Tuna and zucchini risotto

title="Tuna and zucchini risotto"
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• 0:15 Prep


• 0:25 Cook


• 
  4 Servings


• Advanced

Here's another fabulous idea for weeknight dinners - turn a can of tuna into a cheesy risotto.

Featured in
Nutrition information, Risotto recipes

Ingredients

• 4 cups Massel salt reduced chicken style liquid stock


• 1 tablespoon olive oil


• 1 medium brown onion, finely chopped


• 2 1/4 cups arborio rice


• 1/2 cup dry white wine


• 1 large zucchini, halved lengthways, sliced


• 50g baby spinach


• 1/3 cup finely grated parmesan cheese


• 1 tablespoon chopped fresh flat-leaf parsley leaves


• 2 teaspoons finely grated lemon rind


• 425g can tuna in springwater, drained, flaked

Method

• 
  
  
  Step 1
  
  
  
  
  Bring stock and 1/2 cup cold water to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated. Reduce heat to low. Add 1 ladle of stock to rice. Cook, stirring with a wooden spoon, until liquid has absorbed. Repeat with remaining stock, 1 ladle at a time, adding zucchini with last ladle.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add spinach, parmesan, parsley, lemon rind and tuna. Cook, stirring, for 2 minutes or until heated through. Season with pepper. Serve.
  
  
  

Nutrition

• 2823 kj

  Energy




• 13.9g

  Fat Total




• 5.7g

  Saturated Fat




• 2.1g

  Fibre




• 33.6g

  Protein




• 59mg

  Cholesterol




• 842mg

  Sodium





• 95.9g

  Carbs (total)

All nutrition values are per serve

• Author: Donna Boyle


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au