Ingredients

• 4 cups salt-reduced chicken stock
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 1/4 cups arborio rice
• 1/2 cup dry white wine
• 1 large zucchini, halved lengthways, sliced
• 50g baby spinach
• 1/3 cup finely grated parmesan cheese
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• 2 teaspoons finely grated lemon rind
• 425g can tuna in springwater, drained, flaked

Description

Tuna And Zucchini Risotto Recipe - Bring Stock And 1/2 Cup Cold Water To The Boil Over High Heat. Reduce Heat To Low. Simmer, Covered, Until Needed. Meanwhile, Heat Oil In A Large, Heavy-based Saucepan Over...

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