Spring Lemon Tuna Risotto

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

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Created By: StarKist

Average: 4 (5 votes)
Your rating: None

Prep Time:

5 minutes

Cook Time:

20 - 25 minutes



Nutritional Information

When using two, 2.6 oz pouches Tuna Creations, Zesty Lemon Pepper



  • 2 pouches (2.6 oz) StarKist Tuna Creations®, Zesty Lemon Pepper
  • 1 tbsp. olive oil
  • ½ cup diced sweet onion
  • ¾ cup Arborio rice
  • ¾ cup white wine
  • 3 - 4 cups reduced sodium chicken broth
  • ¾ cup frozen baby peas, thawed
  • ¼ cup Parmesan cheese


  1. 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.
  2. Stir Arborio rice into the onion mixture and stir for one minute, coating well with the oil.
  3. Add white wine and continue stirring until most of the liquid is absorbed. 
  4. 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.
  5. Stir in peas with the last cup of broth.  Stir well. 
  6. Add tuna and parmesan cheese and combine well.  Serve immediately.

Reviews (1)

Posted by: Linda Gail
Date Posted: 03-20-2011

I made this for a Saturday supper for my husband and I. I didn't have any white wine so I used an extra cup of chicken broth, I also added a teaspoon of lemon zest when I added the first cup of broth. The extra zest seem to add a punch to the dish. After everything was in the pan and mixed I tasted it and it still needed "something". I have some Roasted Garlic Sea Salt and I added about 3/4tsp and mixed it in and it was perfect. Next time I will use the white wine and drop the extra lemon zest. BUT.....I'll make sure to add the Roasted Garlic Sea Salt. Thanks Starkist for a great extra easy dish.