Tuna Risotto from the Pantry
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By cooking.nytimes.com
Tuna Risotto from the Pantry
Instructions
Cook:1h
Updated at: Fri, 24 Jan 2025 00:06:15 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
32
High
Nutrition per serving
Calories444.5 kcal (22%)
Total Fat10.1 g (14%)
Carbs59.4 g (23%)
Sugars9 g (10%)
Protein24 g (48%)
Sodium702.7 mg (35%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 x 5 ouncetuna
cans, water-packed, light, 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
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