Tuna and zucchini risotto

Heres another fabulous idea for weeknight dinners - turn a can of tuna into a cheesy risotto.

Recipe «Tuna and zucchini risotto» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 4 cups Massel salt reduced chicken style liquid stock, 1 tbsp olive oil, 1 medium brown onion, finely chopped, 2 1/4 cups arborio rice, 1/2 cup dry white wine , 1 large zucchini, halved lengthways, sliced, 50g baby spinach, 1/3 cup finely grated parmesan cheese , 1 tbsp chopped fresh flat-leaf parsley leaves, 2 tsp finely grated lemon rind, 425g can tuna in springwater, drained, flaked.

Ingredients:

• 4 cups Massel salt reduced chicken style liquid stock 
• 1 tbsp olive oil 
• 1 medium brown onion, finely chopped 
• 2 1/4 cups arborio rice 
• 1/2 cup dry white wine 
• 1 large zucchini, halved lengthways, sliced 
• 50g baby spinach 
• 1/3 cup finely grated parmesan cheese 
• 1 tbsp chopped fresh flat-leaf parsley leaves 
• 2 tsp finely grated lemon rind 
• 425g can tuna in springwater, drained, flaked 

Instructions

1. Bring stock and 1/2 cup cold water to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.
2. 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.
3. Add spinach, parmesan, parsley, lemon rind and tuna. Cook, stirring, for 2 minutes or until heated through. Season with pepper. Serve.