Tuna Pea And White Wine Risotto Recipe

Recipe By Slurrp

Tuna Pea and White Wine Risotto is a flavorful and creamy dish that combines the richness of risotto with the freshness of tuna and peas. The Arborio rice is cooked in white wine and chicken broth until it becomes tender and creamy. The tuna and peas are added towards the end of cooking, creating a delicious and satisfying meal. Serve this risotto as a main course or as a side dish with grilled fish or chicken.

4.2
29 Rating -
Rate
20minstotal
20minsCook
20m.total
20m.Cook
Tuna Pea And White Wine Risotto
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Ingredients for Tuna Pea And White Wine Risotto Recipe

  • 1/4 cup Arborio Rice
  • 0.13 cup Diced Onion
  • 1/2 tablespoon Olive Oil
  • 0.13 cup White Wine
  • 1 cup Chicken Broth
  • 1/4 can Tuna, Drained
  • 1/4 cup Frozen Peas
  • 0.06 cup Grated Parmesan Cheese
  • 1/2 tablespoon Butter
  • As required Salt And Pepper To Taste

Directions: Tuna Pea And White Wine Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil and sauté onions until translucent.
  • STEP 2.Add Arborio rice and cook for 1-2 minutes, stirring constantly.
  • STEP 3.Pour in white wine and cook until it is absorbed by the rice.
  • STEP 4.Gradually add chicken broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed.
  • STEP 5.Continue adding broth and stirring until the rice is tender and creamy.
  • STEP 6.Stir in the tuna, peas, Parmesan cheese, and butter.
  • STEP 7.Cook for an additional 2-3 minutes, or until the tuna and peas are heated through.
  • STEP 8.Season with salt and pepper to taste.
  • STEP 9.Serve hot and enjoy!

Cooking Tips

  • Use a good quality white wine for the best flavor in the risotto.
  • You can substitute the tuna with cooked shrimp or chicken if desired.
  • Garnish the risotto with fresh herbs like parsley or basil before serving.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan with a splash of chicken broth or water.
  • Serve the risotto as a main course with a side of salad or steamed vegetables.
Nutrition
value
318
calories per serving
5 g Fat16 g Protein46 g Carbs7 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    16g
  • Carbs
    46g
  • Fiber
    7g

MacroNutrients

  • Carbs
    46g
  • Protein
    16g
  • Fiber
    7g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    5mg
  • Vitamin A
    305mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    22mg
  • Vitamin B9
    492mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    < 1mg
  • Phosphorus
    218mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp