Tuna Chilli Risotto (low Fat)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/4 cups arborio rice
• 4 cups chicken stock
• 370 g canned tuna, slices in spring water
• 1 onion, chopped finely (or 1 leek)
• 1/4 cup stock, extra (i now use 2 tbs extra virgin olive oil)
• 1 -2 teaspoon chili, minced
• 1 tablespoon lemon juice
• 1 lemon, zest of
• 3/4 cup frozen peas
• parmesan cheese, so serve on the side (optional)

Recipe

• 1 sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
• 2 using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
• 3 add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
• 4 add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
• 5 serve parmesan on the side.