This delicious tuna & veggie risotto is so damn good, and so easy to make!


I’ve been making risotto for a few years now. And I’ve tried many different ingredients in the making. So far, I like this version best of all, since it is so healthy.


Tuna makes it such a good protein-rich meal. I recommend having good quality tuna so not only the flavour doesn’t get lost but also the nutrients in it also are of good quality.

When it comes to the veggie part, I always use what I have on hand. I like to mix different varieties of veggies to make sure I have a lot of nutrients.

In this particular risotto I decided to go for corn, spinach, lentils, onion and bell pepper. That’s extremely good for you! And still, you can add so many other wonderful ingredients to this, since risotto is such a versatile dish.


I usually make risotto in a healthier way, cutting down a bit on the wine and the cheese. I also use a bigger pan with a large bottom or a wok.You can also do just fine with a saucepan.


To start giving the risotto some flavour, I start by sauteing the chopped onion in about a tablespoon of olive oil. It’s nice to have a non-stick pan for this. Then, in goes the arborio rice. This is a fat grain with a white center that absorbs moisture and holds flavour like no other. Don’t use any other rice but arborio. As soon as the rice goes in the pan, stir it carefully as if you were slightly frying the rice for a few seconds. When it’s all coated with oil add the wine and keep stirring. Slowly add the stock until it covers the rice. Don’t add it all at once.

Keep stirring and add more water as you see the rice absorbing it. About 1 cup of stock in, and you can add your tuna and your veggies. Be careful about cooking times with the veggies. I recommend putting the lentils just before serving or they’re going to fall apart. The corn, spinach and bell pepper can be added at this stage since they hold themselves well through cooking and add immense flavour.


When the rice has almost tripled in size and it is almost (do a taste test), you can add the cheese and stir until it melts completely. By this point you don’t want to be adding more stock, or it will turn watery. What you should do instead, is add the water first, don’t let it absorb all of it and then add the cheese. As the cheese melts, the remaining water will evaporate or be absorbed by the arborio rice.


Add in the remaining veggies you still want to add, such as lentils, and stir it all in.

And it’s time to serve!

Such a healthy meal, full of nutrients!

Tuna & Veggie Risotto

This delicious tuna & veggie risotto is so damn good, and so easy to make!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4


  • 1 tbsp olive oil
  • 1/4 cup white wine
  • 1 handfull of spinach
  • 1/4 cup red bell pepper cut into cubes
  • 1/4 cup corn
  • salt
  • pepper
  • 1 can tuna
  • 1/4 cup brown lentils
  • 1/2 cup arborio rice
  • 1 1/2 cups vegetable stock hot or boiling
  • 1/4 onion finely chopped
  • 1/2 cup grated mozzarela or parmesan cheese


  • Sautée the finely chopped onion in about a tbsp of olive oil. 
  • Add the arborio rice and start to sautée it gently. Once it’s all covered in oil and starts to fry, add your wine.
  • Then add stock just until it covers the rice. Add stock gradually as rice slowly absorbs it. Now it’s a good time to season your rice. Keep stirring.
  • About 1 cup of stock in, add your tuna and any veggies that need to be cooked.
  • Once rice is almost cooked, add the cheese and stir until melted
  • Lastly add the lentils and stir.
  • Serve!