Tuna Risotto
A speedy and flavorful seafood risotto offers a unique twist on the classic Italian rice dish.
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Instructions
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Heat oil in a large skillet; cook rice and garlic for 2-3 minutes until coated and slightly golden.
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Add wine, pepper, and 1 cup chicken broth; bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring frequently, until liquid is absorbed.
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Incorporate remaining broth in 1/2-cup increments, stirring until each addition is absorbed, continuing until rice is tender and risotto reaches desired consistency.
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Stir in lemon juice, spinach, lemon peel, and tuna; cook until spinach wilts.
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Fold in butter and 1/2 cup cheese until melted. Serve, garnished with remaining cheese.