Directions:
- Sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
- Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
- Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
- Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
- Serve parmesan on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.27 Kcal (2383 kJ) | ||
| Calories from fat | 96.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 16% | |
|---|---|---|---|
| Cholesterol | 23.85mg | 8% | |
| Sodium | 769.92mg | 32% | |
| Potassium | 593.5mg | 13% | |
| Total Carbs | 68.84g | 23% | |
| Sugars | 7.93g | 32% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 41.31g | 83% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 1.7mg | 10% | |
| Calcium | 39.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.38 Kcal (483 kJ) | ||
| Calories from fat | 19.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 16% | |
|---|---|---|---|
| Cholesterol | 4.83mg | 8% | |
| Sodium | 156.05mg | 32% | |
| Potassium | 120.29mg | 13% | |
| Total Carbs | 13.95g | 23% | |
| Sugars | 1.61g | 32% | |
| Dietary Fiber | 0.68g | 13% | |
| Protein | 8.37g | 83% | |
| Vitamin C | 3.2mg | 26% | |
| Iron | 0.4mg | 10% | |
| Calcium | 8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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