Tuna and lemon risotto is, by far, one of my favorite recipes with rice and fish. Why? Because it has a special taste, slightly sour, fresh and very aromatic.
I’ve learned that it is very important to choose the right rice for the risotto, so we will choose round grain rice. It contains a larger amount of starch, thanks to which we get a risotto with a creamy consistency. Because that’s what makes tuna and lemon risotto a special dish!
- 300 g rice for risotto
- 1 can of tuna fillets in olive oil (200g)
- 1 small white onion
- 3 tablespoons olive oil
- 1 teaspoon small peeled lemon peel
- 3 tablespoons lemon juice
- 1 tablespoon full chopped parsley
- 800 – 900 ml hot vegetable soup
- Put the olive oil in a non-stick frying pan, then add the finely chopped onion and sauté for about 1 minute or until softened.
- Add the rice and stir continuously, over medium heat, for around 1 minute.
- Gradually add the soup over the rice, each 100 ml at a time and mix. Once the soup is absorbed by the rice, add another 100 ml of soup and so on until you finish it.
- Mid-boil, after using half the amount of vegetable soup, add the minced parsley, lemon peel, lemon juice and tuna fillet broken into the right pieces.
- Mix and boil the risotto until you get the right consistency (al dente).
- Two minutes before you’re done, season the risotto with freshly ground pepper to taste and, if necessary, with a little salt. Vegetable soup is generally salty enough, but if you want, you can add more salt.
- Serve the risotto with warm tuna and lemon, immediately after preparation.
Your tuna and lemon risotto is done. Enjoy!