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Tuna Mushroom Risotto

This recipe proves gourmet-style risotto doesn’t have to be complicated to make. Creamy and versatile.

2 cans (120 g each) Gold Seal No Drain Flaked Light Tuna
8 cups
low salt chicken or vegetable stock
1/2 cup
dry white wine
2 tbsp
olive oil
1 medium onion, finely chopped
1 cup
chopped button mushrooms
2 cups
Italian (Arborio) rice
1 tbsp
2/3 cup
grated Parmesan cheese

freshly cracked pepper, to taste

chopped chives for garnish
  • Chef's Tips

    Once you add the first liquid, your risotto should only take about 20 minutes to cook! Remember: your rice should be tender but still a little firm to the bite—never mushy.


    1. Heat stock and wine in a saucepan to a gentle boil. Set aside and cover to keep warm.
    2. Add olive oil to large, heavy bottom stock pot; sauté onions and mushrooms over medium/high heat for 2-3 minutes.
    3. Add rice to mushroom and onion mixture; sauté 2 minutes.
    4. Add stock 1 cup at a time (each cup should be fully absorbed before adding the next) until you have used 6 cups, then add stock ½ cup at a time, stirring constantly, until absorbed (see chef’s tips).
    5. Fold in tuna and butter; cook for another 2 minutes.
    6. Take off the heat and fold in cheese.
    7. Season with pepper. Garnish with chopped chives.
  • YIELD:

    Serves 4-6


    Prep: 20 mins
    Total: 45 mins

    Nutritional Values
    13 g
    Sat Fat 4.5 g
    Carbs 24 g
    Protein 22 g
    Fibre 1 g
    Cholesterol 33 mg
    Sodium 651 mg
    Sugar 5 g
    Calcium 129 mg


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