Total Time
Prep 10 mins
Cook 25 mins

A risotto with tomatoes, herbs and tuna.

Ingredients Nutrition


  1. Heat stock in a saucepan and keep on the plate next to where you are making your rice. Keep hot.
  2. Heat oil in frying pan and add onion and garlic. Saute until soft.
  3. Stir in rice and cook 3 minutes until grains are coated with oil.
  4. Add 1 cup stock and stir until liquid is absorbed.
  5. Continue stirring in remaining stock 1 cup at a time until rice is tender and mixture is creamy. If rice is cooked after 3 cups don't add the 4th.
  6. Fold in tuna, herbs, semi-dried tomatoes, olives, lemon rind and juice, chilli and seasoning.
  7. To serve place paremsan shavings on top, extra chopped herbs and if desired a drizzle of olive oil.