Tuna Risotto

Requires quite a bit of stove-time, but tastes good and makes a decent enough amount to show for said time.

(serves 6)

1 tblspn oil

1 onion, finely chopped

1 tblspn curry powder

325g rice

1140 ml vegetable stock

50g sundried tomatoes, chopped OR 1 can chopped tomatoes

390g tuna

115g frozen peas

Juice of ½ lemon

  1. Heat the oil
  2. Add onion and cook for 2-3 minutes
  3. Add curry and cook gently for 30 seconds
  4. Stir in rice and coat it evenly in spicy onions
  5. Pour in ½ stock, bring to boil, turn down heat, and simmer for 10 minutes, stirring continuously
  6. Pour in rest of stock and simmer for a further 5 minutes, keeping on stirring
  7. Add peas and tomatoes, and cook for further 5 minutes, until stock is just absorbed
  8. Gently stir in tuna and heat through
  9. Sprinkle over lemon juice, and serve with freshly chopped parsley or coriander leaves

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