Heres another fabulous idea for weeknight dinners - turn a can of tuna into a cheesy risotto.
- Bring stock and 1/2 cup cold water to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.
- Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated. Reduce heat to low. Add 1 ladle of stock to rice. Cook, stirring with a wooden spoon, until liquid has absorbed. Repeat with remaining stock, 1 ladle at a time, adding zucchini with last ladle.
- Add spinach, parmesan, parsley, lemon rind and tuna. Cook, stirring, for 2 minutes or until heated through. Season with pepper. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set