Tuscan tuna and vegetable risotto
Salt reduced chicken stock
3½ cup(s), (875ml)
1 tsp, pinch
1 large, finely chopped
1 small, chopped
2 clove(s), (crushed)
1 cup(s), (200g)
Reduced-alcohol white wine
½ cup(s), (125ml)
1 medium, chopped
Roasted capsicum, not in oil
¼ cup(s), shredded (plus extra to serve)
Canned tuna in springwater, drained
185 g, flaked
Grated parmesan cheese
¼ cup(s), (20g)
- Combine stock and saffron in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, covered, until required.
- Heat oil in a large saucepan over medium heat. Cook onion, eggplant and garlic, stirring, for 4–5 minutes or until softened. Add rice and stir to coat. Add wine and bring to the boil. Simmer until reduced by half.
- Reduce heat and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 20–25 minutes or until rice is just tender.
- Add zucchini, capsicum strips and basil leaves in last 2 minutes of cooking. Stir through tuna. Serve topped with parmesan cheese and extra basil.