Tuna And Tomato Risotto - cooking recipe

Ingredients

1 can (14 oz) diced tomatoes
3 cups chicken stock
1 tbsp olive oil
1 None onion, chopped
1/2 cup white wine
1 1/2 cups Arborio rice
3 cans (5 oz each) tuna, drained and flaked
1/2 cup grated Parmesan cheese
2 oz baby spinach

Preparation

Drain tomatoes, reserving liquid in a saucepan. Add stock and bring to a boil on high heat. Remove from heat; cover and keep warm. Set tomatoes aside.
Heat oil in a large, heavy-bottomed saucepan on medium heat. Saute onion, 3-4 mins, or until soft.
Stir in wine and cook, 1-2 mins, until it evaporates. Add rice and cook, stirring, 1-2 mins, until the rice grains start to become translucent. Reduce heat to medium-low.
Add 1 cup of hot stock to rice mixture; stir constantly until liquid is absorbed.
Continue to add stock, 1 cup at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Stir in tomatoes and simmer until heated through. Add tuna, Parmesan cheese and all except a handful of baby spinach. Season to taste. Serve topped with reserved spinach.