Tuna and courgette risotto
"Risotto is much easier to make than you think, and the addition of tinned tuna with courgettes creates a delicious, summery dish."
Prep time:
20 min
Cook time:
30 min
Servings:
2 people
Health Score
High
Medium
Low
7.9 / 10
Medium score
Glycemic Index
Index
60
ModerateLoad
50
HighNutrition per serving:
| Calories | 601.31 kcal | 30% |
| Fat | 8.77 g | 13% |
| Carbs | 83.77 g | 32% |
| Sugars | 8.55 g | 9% |
| Protein | 34.58 g | 69% |
| Sodium | 1216.11 mg | 61% |
| Fiber | 3.50 g | 12% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 60 Moderate |
Glycemic Load 50 High |
Ingredients
1 tablespoon sunflower oil
1 small red onion chopped
1 clove garlic finely chopped
1 small red or yellow pepper seeded & diced
1 courgette (about 200g/7oz) diced
115g (4oz) chestnut mushrooms thickly sliced
175g (6oz) arborio risotto rice
About 600ml (1 pint) good quality vegetable stock
125ml (4fl oz) dry white wine
200g (7oz) can tuna chunks in spring water or brine drained & flaked
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper to taste
Directions
Read the directions for this recipe at bhf.org.uk
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