Easy Tuna Risotto - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
6 None green onions, thinly sliced
1 clove garlic, crushed
1/3 cup medium-grain white rice
3 None chicken bouillon cubes, crumbled
5 cups boiling water
2 cans (7 oz each) tuna packed in water, drained
1 None lemon, peel finely grated and lemon juiced
1/4 cup sour cream
9 oz cherry tomatoes, halved
12 oz broccoli, cut into small florets

Preparation

Heat the oil in a medium saucepan on medium heat. Add white part of the onions and garlic and saute for 2 mins or until softened. Add rice and saute for 1 min to coat. Stir in crumbled stock cubes and boiling water. Reduce the heat to low; cover and simmer, stirring once, for 15 mins or until rice has absorbed most of the liquid and is tender.
Stir in tuna, lemon peel and juice, sour cream, tomatoes and broccoli. Remove from the heat. Let stand for 10 mins before serving. Season to taste.
Divide risotto among serving bowls. Serve sprinkled with green parts of the onions.