Do you ever crave the warmth of a hearty meal but the freshness of the Mediterranean summer? Crave no more... ☀️🍋😋
This is one of my go-to's and all time favourites. It's quick, it's easy and it's so so tasty. Whether you need a minced and moist diet or not, this tuna and lemon risotto is an absolute crowd pleaser 🎉
It's low fuss with minimal preparation and few perishable ingredients which means most things will probably already be in your pantry!!
The most important thing about the execution of the risotto is to make sure that it doesn't end up sticky. We want the beautiful rich texture of the parmesan cheese but use the cream, lemon and stock to keep it moist. Remember the old spoon test! 🧀🍋🥛
I love a bit of greenery to serve up with the dish and bring some colour to it but keep in mind that the greens are not suitable for someone on a minced diet. So a few slices of lemon might be a better option or something of your own creative spark
Tuna and Lemon Risotto
Serves 4
INGREDIENTS
3 tbs olive oil
1 large onion, grated
1.5 cups rice
⅔ cups dry white wine
4 cups chicken stock
1 large tin/ 425g tuna
⅓ cup lemon juice
½ cup cream
20g of shredded parmesan
Salt and pepper to taste
METHOD
1. Heat the olive oil in the pan then add the onion and saute for approximately 4 minutes or until translucent.
2. Add the rice and coat with the oil and onion. Allow to cook for approximately 1 minute before adding the wine and stirring through. Allow to simmer for approximately a minute or until the rice has mostly absorbed the wine.
3. Slowly add enough chicken stock to fill the pan just below the level of the rice. Allow to simmer on medium heat and stir occasionally.
4. Once the chicken stock has been mostly absorbed, add more to the same level and repeat. Try to avoid the pan drying out so the rice doesn’t stick.
5. Continue this with the chicken stock until about ¾ of the way through and then add the tuna so that it absorbs some of the moisture.
6. Continue to add the rest of the chicken stock as described above or until the rice is almost cooked.
7. When the last of the chicken stock is almost fully absorbed, add the lemon juice and stir through. Allow to absorb for approximately 2 minutes.
8. Add the cream and cheese, and stir.
9. Salt and pepper to taste.
Serve warm with a fresh squeeze of lemon and drift off to your happy place 🤗✨
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