recipe of ultimate stuffed Tuna and zucchini risotto

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna and zucchini risotto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna and zucchini risotto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna and zucchini risotto is something that I’ve loved my entire life.

Table of Contents


  • 4 cups Massel salt reduced chicken style liquid stock
  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 1/4 cups arborio rice
  • 1/2 cup dry white wine
  • 1 large zucchini, halved lengthways, sliced
  • 50g baby spinach
  • 1/3 cup finely grated parmesan cheese
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 2 teaspoons finely grated lemon rind
  • 425g can tuna in springwater, drained, flaked


  • Step 1
    Bring stock and 1/2 cup cold water to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.
  • Step 2
    Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated. Reduce heat to low. Add 1 ladle of stock to rice. Cook, stirring with a wooden spoon, until liquid has absorbed. Repeat with remaining stock, 1 ladle at a time, adding zucchini with last ladle.
  • Step 3
    Add spinach, parmesan, parsley, lemon rind and tuna. Cook, stirring, for 2 minutes or until heated through. Season with pepper. Serve.

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