Tuna Chilli Risotto (Low Fat) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I use stock to sauté the onions because my DH cannot have fat in his diet - it works very well, maybe it is just a little quicker to soften if oil is used. UPDATE - As my DH is no longer on a fat free diet, I now use extra virgin olive oil instead of the stock to saute the onion/leek and rice. Ingredients:
1 1/4 cups arborio rice |
4 cups chicken stock |
370 g canned tuna, slices in spring water |
1 onion, chopped finely (or 1 leek) |
1/4 cup stock, extra (i now use 2 tbs extra virgin olive oil) |
1 -2 teaspoon chili, minced |
1 tablespoon lemon juice |
1 lemon, zest of |
3/4 cup frozen peas |
parmesan cheese, so serve on the side (optional) |
Directions:
1. Sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
2. Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
3. 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.
4. Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
5. Serve parmesan on the side.
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