Tuna Lemon & Rocket Risotto Recipe
By the wlr team
A twist on a classic risotto this recipe also comes together in a much shorter time than the traditional. Providing 2 of your 5 a day means not only is this dish delicious but it’s also healthy, what’s not to love?
- Recipe makes: 2 servings
- Prep time:
5 mins - Cook time: 30 mins
- Calories: 559
per serving
Ingredients
- 1 medium onion
- 1 tbsp olive oil
- 175g risotto rice
- 50ml dry white wine
- 2 tsp vegetable stock granules
- 150g tuna steak in spring water, drained
- 15g parmesan
- 100g fresh lemons
- 50g rocket
Method
- Peel and dice the onion.
- Heat oil in wide heavy based pan, add onion and cook for 5 min. Add in the rice, stirring until grains coated, cook for 1 min.
- Add wine and allow to bubble until completely absorbed. Gradually add in the hot stock, a ladel at a time, stirring with each addition until absorbed.
- When the rice cooked but still al dente, stir in tuna, parmesan, lemon zest and juice and cook until heated through.
- Remove from heat and season to taste.
- Great served on a bed of fresh rocket.
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
| Calories (kcal) | 559 |
| Carbohydrate (g) | 79.5 |
| Fat (g) | 10.7 |
| Protein (g) | 31.9 |
| Fibre (g) | 2.4 |
| Alcohol (g) | 2.3 |
| Fruit & Veg | 2.1 |
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