Tuna Risotto

Tuna Risotto


  • 2 Tbsp Olive Oil
  • 1-1/2 C Arborio or Long Grain White Rice
  • 2 E Garlic Cloves, Minced
  • 3/4 C Dry White Wine or Chicken Broth
  • 1/4 tsp Pepper
  • 4 C Chicken Broth
  • 1 Tbsp Fresh Lemon Juice
  • 2 C Shredded Fresh Spinach
  • 1/2 tsp Grated Lemon Peel
  • 12 oz Solid White Albacore Tuna, Drained
  • 1 Tbsp Butter
  • 3/4 C Grated Parmesan Cheese


  1. Heat oil in large skillet and add rice and garlic.
  2. Cook and stir for 2-3 minutes until rice is coated with oil and starts to turn a bit golden in spots.
  3. Add wine, pepper, and 1 cup chicken broth to the skillet.
  4. Bring to a boil, then reduce heat to medium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed.
  5. Add about 1 /2 cup of the remaining broth, stirring rice until liquid is absorbed.
  6. Continue until the rice is tender, and the risotto is the consistency you want.
  7. Add lemon juice, spinach, lemon peel and tuna. 
  8. Cook and stir gently until spinach is wilted.
  9. Stir in butter until melted along with 1/2 cup cheese.
  10. Sprinkle with remaining cheese and serve.