Spicy Lemon Tuna Risotto

Ingredients:

- 3x 150g cans of tuna with chilli (get the tuna that has chilli already in it)
- 1x small onion
- 1 1/2 cups fish stock
- 400g arborio (risotto) rice
- A dash of white wine
- 1/4 cup of grated parmesan cheese
- About 50grams of rocket/arugula
- 1 Lemon (grate some zest and juice it), with some additional zest.

Of course, these measurements are in metric and some of you will need to convert.

Step 1:

Drain the tuna into a cooking pot and fry the onion in it. This will help get the tuna and chilli taste through the dish.

Step 2:

Mix the stock with an equal amount of water (i.e. 1.5 cups). Add the rice to the onions and let it cook over a medium heat for about 5 minutes so that the oil coats the rice nicely.

Step 3:

Add the wine and allow the alcohol to evaporate.

Now, start adding the stock. This is the slow and boring part. Only add a ladle in at a time and maybe move the heat up a little to speed it up (not too high - the rice still has to cook). Keep stiring and once a ladle has been absorbed add another. This takes around about 30-40 minutes. Periodically check the granules to see if they are soft. If not, add some water (if you run out of stock) and keep mixing it through.

Step 4:

Add the tuna, lemon juice and the zest.

Step 5:

Mmmm... almost done.

Step 6:

Add the cheese and mix it through. Not too much - it's meant to be a light dish.

Step 7:

Serve on a bed of rockets (commence Jamie Oliver hate now) and some pepper. I'd probably suggest a nice white to go with it. Maybe something a bit more fruity rather than a dry white. Enjoy!