Tuna, lemon & rocket risotto

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


  • 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


  • 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


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