Recipe

Tuna and tomato risotto

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Tuna and tomato risotto
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1/2 cup white wine
  • 1 1/2 cup arborio rice
  • 3 cup chicken stock
  • 400 gram can diced tomatoes
  • 425 gram can tuna, drained and flaked
  • 1/2 cup grated parmesan
  • 50 gram baby spinach

Method

Tuna and tomato risotto
  • 1
    Bring stock to the boil over high heat. Remove from heat, cover, and keep warm.
  • 2
    Heat oil in a large, heavy-based saucepan over medium heat. Sauté onion, 3-4 minutes, or until soft.
  • 3
    Stir in wine and cook, 1-2 minutes, until it evaporates. Add rice and cook, stirring, 1-2 minutes, until the rice grains start to become translucent.
  • 4
    Add 1 cup of stock to the rice, stirring often, until the rice absorbs the liquid.
  • 5
    Continue adding remaining stock, 1 cup at a time, allowing it to absorb, until the rice is just tender and creamy (about 20 minutes).
  • 6
    Stir through tomatoes, tuna, parmesan and all except a handful of baby spinach. Season to taste. Serve topped with reserved spinach.

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