Tuna Chilli Risotto (Low Fat) - cooking recipe

Ingredients

1 1/4 cups arborio rice
4 cups chicken stock
370 g canned tuna, slices in spring water
1 onion, chopped finely (or 1 leek)
1/4 cup stock, extra (I now use 2 tbs extra virgin olive oil)
1 -2 teaspoon chili, minced
1 tablespoon lemon juice
1 lemon, zest of
3/4 cup frozen peas
parmesan cheese, so serve on the side (optional)

Preparation

Saute onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
Serve parmesan on the side.