Name: Tuna risotto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 cup vegetable stock; 1 tablespoon olive oil; 1 finely chopped onion; 1 clove, crushed garlic; 2 cup arborio rice; 1/2 cup white wine; 250 gram punnet, halved cherry tomatoes; 185 gram can, drained, flaked tuna; 50 gram baby spinach leaves; 1/4 cup parmesan, grated; 2 tablespoon lemon juice; salad, to serve

Tuna risotto

This tuna risotto makes a fabulous starter or a hearty main. Risotto is a guaranteed winner. Served with a salad it's a complete meal.

Ingredients

5 cup vegetable stock

1 tablespoon olive oil

1 finely chopped onion

1 clove, crushed garlic

2 cup arborio rice

1/2 cup white wine

250 gram punnet, halved cherry tomatoes

185 gram can, drained, flaked tuna

50 gram baby spinach leaves

1/4 cup parmesan, grated

2 tablespoon lemon juice

salad, to serve

Method

1.Pour stock into medium saucepan, bring to a slow simmer on medium. Keep warm.

2.In a large, heavy-based saucepan, heat oil on medium. Saute onion and garlic 2-3 minutes, until tender. Add rice and cook, stirring, 1 minute to coat well in oil.

3.Mix in wine and cook, stirring, 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition until all stock is absorbed (15-20 minutes). Rice should be creamy with a slight bite.

4.Stir in tomatoes, tuna, spinach, parmesan and juice. Season to taste. Set aside covered 5 minutes. Serve with salad.

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Ingredients

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