Easy Tuna Risotto

Name: Easy Tuna Risotto
Ingredients: 1 tbsp vegetable or olive oil; 6 None green onions, thinly sliced; 1 clove garlic, crushed; 1/3 cup medium-grain white rice; 3 None chicken bouillon cubes, crumbled; 5 cups boiling water; 2 cans (7 oz each) tuna packed in water, drained; 1 None lemon, peel finely grated and lemon juiced; 1/4 cup sour cream; 9 oz cherry tomatoes, halved; 12 oz broccoli, cut into small florets

11 ingredients

3 steps

Ingredients

1 tbsp vegetable or olive oil
6 None green onions, thinly sliced
1 clove garlic, crushed
1/3 cup medium-grain white rice
3 None chicken bouillon cubes, crumbled
5 cups boiling water
2 cans (7 oz each) tuna packed in water, drained
1 None lemon, peel finely grated and lemon juiced
1/4 cup sour cream
9 oz cherry tomatoes, halved
12 oz broccoli, cut into small florets

Directions

1

Heat the oil in a medium saucepan on medium heat. Add white part of the onions and garlic and saute for 2 mins or until softened. Add rice and saute for 1 min to coat. Stir in crumbled stock cubes and boiling water. Reduce the heat to low; cover and simmer, stirring once, for 15 mins or until rice has absorbed most of the liquid and is tender.
2

Stir in tuna, lemon peel and juice, sour cream, tomatoes and broccoli. Remove from the heat. Let stand for 10 mins before serving. Season to taste.
3

Divide risotto among serving bowls. Serve sprinkled with green parts of the onions.