Tuna Risotto Napolitana

• olive oil↗2 tablespoons
• onion, chopped↗1
• garlic clove, chopped↗1
• arborio rice↗1 cup
• chicken stock or 3 -4 cups vegetable stock↗3 -4 cups
• tuna, flaked↗425 g
• fresh herb, chopped (of your choice)1⁄2 cup
• sun-dried tomato, chopped↗1⁄4 cup
• black olives, sliced↗1⁄4 cup
• lemon rind, and juice of↗1
• chili pepper, deseeded and chopped↗1 -2
• salt & fresh ground pepper
• parmesan cheese (optional)↗

Step-by-step instructions

1. 1

   Heat stock in a saucepan and keep on the plate next to where you are making your rice. Keep hot.

2. 2

   Heat oil in frying pan and add onion and garlic. Saute until soft.

3. 3

   Stir in rice and cook 3 minutes until grains are coated with oil.

4. 4

   Add 1 cup stock and stir until liquid is absorbed.

5. 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. 6

   Fold in tuna, herbs, semi-dried tomatoes, olives, lemon rind and juice, chilli and seasoning.

7. 7

   To serve place paremsan shavings on top, extra chopped herbs and if desired a drizzle of olive oil.