Tuna, lemon & rocket risotto

title="Tuna, lemon & rocket risotto"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-lemon-amp-rocket-risotto.jpg" srcset="https://img.taste.com.au/IMlFEIgn/w720-h480-cfill-q80/taste/2016/11/tuna-lemon-rocket-risotto-8304-1.jpeg 720w, https://img.taste.com.au/YrbTpYdf/w643-h428-cfill-q90/taste/2016/11/tuna-lemon-rocket-risotto-8304-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna, lemon & rocket risotto"
/>

(44) Rate it

• 0:10 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Tuna in a risotto might sound unusual, but many Taste.com.au members have given this recipe the thumbs up.

Featured in
Risotto recipes, Main recipes

Ingredients

• 2 x 185g cans tuna in oil with chilli


• 1 small onion, chopped


• 1 1/2 cups (375ml) fish stock


• 350g arborio rice


• 100ml white wine


• 1/4 cup grated parmesan


• Zest and juice of 1 lemon, plus extra zest to serve


• 50g wild rocket

Method

• 
  
  
  Step 1
  
  
  
  
  Drain the tuna, reserving 1 tablespoon of the oil, and flake to separate.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  In a heavy-based saucepan, heat the tuna oil over medium heat and cook the onion for 1-2 minutes or until softened.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Mix the fish stock with an equal amount (375ml) of water. Add the rice to the onions and cook for 2-3 minutes, stirring to coat the grains well. Add the wine and allow alcohol to evaporate.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Once the wine has been absorbed, add the diluted stock a ladleful at a time until all liquid is absorbed - this will take about 20 minutes.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  When rice is cooked, stir in tuna, parmesan and lemon rind and juice, then season to taste. Serve on a bed of rocket and garnish with extra zest.
  
  
  

• Author: Valli Little & Nancy Duran


• Image credit: Ian Wallace & Mark Roper


• Publication: Taste.com.au

Source: taste.com.au