Fat Free Tuna Chillie Food

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TUNA CHILLI RISOTTO (LOW FAT)



Tuna Chilli Risotto (Low Fat) image

I use stock to sauté the onions because my DH cannot have fat in his diet - it works very well, maybe it is just a little quicker to soften if oil is used. UPDATE - As my DH is no longer on a fat free diet, I now use extra virgin olive oil instead of the stock to saute the onion/leek and rice.

Provided by Ninna

Categories     Tuna

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups arborio rice
4 cups chicken stock
370 g canned tuna, slices in spring water
1 onion, chopped finely (or 1 leek)
1/4 cup stock, extra (I now use 2 tbs extra virgin olive oil)
1 -2 teaspoon chili, minced
1 tablespoon lemon juice
1 lemon, zest of
3/4 cup frozen peas
parmesan cheese, so serve on the side (optional)

Steps:

  • Sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
  • Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
  • Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
  • Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
  • Serve parmesan on the side.

Nutrition Facts : Calories 463.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 46.3, Sodium 730.6, Carbohydrate 64.9, Fiber 3.3, Sugar 6.5, Protein 33.7

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