Light Tuna and Lemon Risotto WW

Here is the recipe for the light tuna and lemon risotto WW, a good summer risotto, unctuous and very light without butter or cream, easy to cook and perfect to serve with a salad for a balanced meal.

Ingredients for 4 people: - 7 SP / person

• 220 g of risotto rice


• 120 g of natural tuna


• zest and juice of 1 lemon


• 50 ml of white wine


• 700 ml of vegetable broth


• 1 tablespoon of olive oil


• salt pepper

Preparation:

In a saucepan heat the olive oil and fry the grated lemon rind for 2 minutes.

Add the rice and let it sweat for about 2 minutes.

Then pour the white wine and the lemon juice and allow to evaporate.

Pour 1/3 of the broth, then cook until absorbed and then add 1/3 of the broth while stirring.

Season with salt and pepper, then pour the remaining broth and cook.

At the end of cooking add the crumbled tuna and chopped parsley and mix and serve your light tuna and lemon risotto.