Spring Lemon Tuna Risotto

Spring Lemon Tuna Risotto
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    Cook Time:

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    Recipe Yield: 2

28 minutes

The lemon adds a fresh, light flavor to this hearty meal.


  • 2 (2.6 oz.) Pouches - Tuna Creations® Lemon Pepper
  • 1 Tbsp. olive oil
  • 12 cup diced sweet onion
  • 34 cup Arborio rice
  • 34 cup white wine
  • 3 – 4 cups reduced sodium chicken broth
  • 34 cup frozen baby peas, thawed
  • 14 cup Parmesan cheese


  • Heat olive oil in large sauce pan. Stir in onion and cook until soft. Meanwhile, heat chicken broth in a separate sauce pan over medium-low heat.
  • Stir Arborio rice into the onion mixture and stir for one minute, coating well with the oil.
  • Add white wine and continue stirring until most of the liquid is absorbed.
  • Add 1 cup chicken broth to the rice; continue stirring until most of the liquid is absorbed. Repeat this 3 – 4 more times until the rice is tender.
  • Stir in peas with the last cup of broth. Stir well.
  • Add tuna and Parmesan cheese and combine well. Serve immediately.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.