Tuna Risotto from the Pantry
Leave a note
By cooking.nytimes.com
Tuna Risotto from the Pantry
Instructions
Cook:1h
Updated at: Thu, 03 Apr 2025 23:34:24 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
32
High
Nutrition per serving
Calories477.7 kcal (24%)
Total Fat12.6 g (18%)
Carbs59.4 g (23%)
Sugars9 g (10%)
Protein26.6 g (53%)
Sodium875.6 mg (44%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 x 5 ouncecans light tuna
water-packed, not albacore
7 cupschicken stock
or vegetable
2garlic cloves
to taste, minced
2 tablespoonsolive oil
3 tablespoonsflat-leaf parsley
minced
½ cuponion
minced
2anchovy fillets
soaked for 15 minutes in water to cover, rinsed and finely chopped, optional
1 x 14 ouncecan tomatoes
drained and finely chopped
1 ½ cupsarborio rice
salt
to taste
freshly ground pepper
to taste
½ cupdry white wine
such as pinot grigio or sauvignon blanc
saffron
generous
1 cupfrozen peas
thawed
Instructions
View on cooking.nytimes.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
