Fresh lemon rind
2 tsp, finely grated
1 tbs, chopped, plus extra sprigs to garnish
Shaved parmesan cheese
3 cup(s), (1.5L)
Canned tuna in springwater, drained
315 g, (buy 2 x 185g cans), flaked
Baby spinach leaves
3 individual, sliced
- Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
- Meanwhile, heat oil in a large saucepan over medium heat. Cook shallots, stirring, for 3 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Reduce heat to low and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid has been absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)
- Stir in spinach, rind, juice and chopped dill. Gently fold tuna through risotto. Serve topped with parmesan and extra dill.