Tuna And Tomato Risotto

1. 1

   Drain tomatoes, reserving liquid in a saucepan. Add stock and bring to a boil on high heat. Remove from heat; cover and keep warm. Set tomatoes aside.

2. 2

   Heat oil in a large, heavy-bottomed saucepan on medium heat. Saute onion, 3-4 mins, or until soft.

3. 3

   Stir in wine and cook, 1-2 mins, until it evaporates. Add rice and cook, stirring, 1-2 mins, until the rice grains start to become translucent. Reduce heat to medium-low.

4. 4

   Add 1 cup of hot stock to rice mixture; stir constantly until liquid is absorbed.

5. 5

   Continue to add stock, 1 cup at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).

6. 6

   Stir in tomatoes and simmer until heated through. Add tuna, Parmesan cheese and all except a handful of baby spinach. Season to taste. Serve topped with reserved spinach.

No additional tips available.