Best 2 Tuna Risotto From The Pantry Recipes

Tuna Risotto: A Pantry-Friendly Meal for Seafood Lovers

Tuna risotto is a delectable and versatile dish that combines the bold flavors of tuna with the creamy comfort of risotto rice. This seafood-based risotto is an excellent option for seafood enthusiasts seeking a quick and easy meal. The pantry-friendly ingredients make it accessible to home cooks with limited ingredients on hand. Moreover, this recipe offers flexibility, allowing for customization based on personal preferences and available ingredients. From classic tuna and peas to variations with sun-dried tomatoes or mushrooms, this article presents a collection of tuna risotto recipes to suit diverse tastes and dietary preferences.

Let's cook with our recipes!

TUNA RISOTTO

Tuna Risotto image

Tuna risotto is a quick and delicious main dish seafood recipe that is a wonderful twist on the traditional Italian rice dish.

Provided by Linda Larsen

Categories Entree Dinner

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 1/2 cups arborio rice, or long-grain white rice
2 cloves garlic, minced
3/4 cup dry white wine
1/4 teaspoon freshly ground black pepper
4 cups chicken broth
1 tablespoon freshly squeezed lemon juice
2 cups shredded fresh spinach
1/2 teaspoon grated lemon peel
1 (12-ounce) can solid white tuna, drained
1 tablespoon unsalted butter
3/4 cup grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 281 kcal, Carbohydrate 18 g, Cholesterol 43 mg, Fiber 0 g, Protein 20 g, SaturatedFat 4 g, Sodium 1066 mg, Sugar 1 g, Fat 12 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

BAKED RISOTTO WITH TUNA

Baked Risotto with Tuna image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped, optional
1 teaspoon sea salt
1 cup arborio rice
1 1/2 cups chicken stock or water
1 (14-ounce) can crushed Roma or Plum tomatoes
1 (6.4-ounce) can packed tuna in spring water, drained (recommended: Sirena)
3 zucchinis, thinly sliced
Freshly cracked black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Parmesan, for garnish, optional

Steps:

Preheat an oven to 400 degrees F. Place a large (about 12-cup) ovenproof dish over medium heat, about 1 minute. Add in the olive oil, the onion, garlic and sea salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice to the dish and stir for another minute or until the rice is lightly coated in oil and light gold in color.
Add the stock and the tomatoes to the dish. Bring the mixture to a simmer. Stir in the tuna, zucchini, and season with the black pepper, to taste. Cover the dish, with a lid or aluminum foil, and bake until the rice is tender and cooked through, about 30 minutes. Scatter the parsley over the top of the risotto and sprinkle with grated Parmesan cheese, if desired, before serving.

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use arborio rice, a short-grain rice that is specifically designed for risotto. It has a high starch content that helps create the creamy texture of the dish.
Toast the rice before adding the liquid: This helps to bring out the flavor of the rice and prevent it from becoming mushy. Toast the rice in a little bit of olive oil or butter until it is golden brown.
Add the liquid gradually: Don't add all of the liquid at once. Add it in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming clumpy.
Stir the risotto constantly: This is essential for preventing the rice from sticking to the bottom of the pan and burning. Stir the risotto gently but constantly until it is cooked through.
Add the cheese and butter at the end: Once the risotto is cooked through, stir in the Parmesan cheese and butter. This will make the risotto creamy and rich.
Season to taste: Add salt and pepper to taste. You can also add other spices or herbs, such as garlic powder, onion powder, or thyme.

Conclusion:

Tuna risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover tuna, and it can also be made with fresh tuna. This recipe is a great place to start if you are new to making risotto. It is easy to follow and produces a delicious and creamy dish. With a few simple tips, you can make a perfect tuna risotto that will impress your friends and family.