Name: Tuna and tomato risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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