Creamy Tuna Risotto
All of the flavors of classic mid-century tuna casserole are present in this dish. Due to the risotto prep, this dish is creamy without the addition of dairy. However, the addition of a small amount of dairy creates an even creamier result, that is still significantly lighter than a traditional tuna casserole.
Servings: 2
- 2 TBSP margarine or butter divided (I like Earth Balance)
- 1/2 small yellow onion finely diced
- 1 rib celery finely diced
- 1 medium carrot finely diced
- 3/4 cup arborio rice
- 3-4 cups vegetable broth
- 1/2 cup 2% milk optional
- 1/2 cup peas fresh or thawed frozen
- 1 can good quality water-packed chunked tuna well-drained
- 2 TBSP cheddar cheese shredded (optional)
- 2 TBSP chopped fresh dill
- 2 TBSP chopped flat leaf parsley divided
- 2 cloves garlic minced
- 1/2 cup breadcrumbs regular, panko or a blend of both
- salt and pepper
Heat margarine on medium heat in in large skillet or pot until melted.
Add onion, celery, and carrot and sautee until onion and celery begin to soften (4-5 minutes).
Add the rice to the pan and cook for ~2 minutes to allow it to lightly toast.
Add broth and bring to boil