Recipes+
Ingredients
Method
1.Heat oil in a saucepan over moderate heat. Add white part of onion and garlic, cook and stir for 2 minutes or until soft. Add rice; cook and stir for 1 minute to coat. Stir in crumbled stock cubes and 5 cups boiling water. Reduce heat to low, cover. Simmer gently, stirring once, for 15 minutes or until rice has absorbed most of the liquid and is tender.
2.Stir in tuna, zest and juice, sour cream, tomato and broccoli. Remove pan from heat. Stand risotto, covered, for 10 minutes.
3.Divide risotto among serving bowls. Serve sprinkled with remaining onion.
You could use canned pink salmon instead of tuna. Tip: Roll any leftover chilled risotto in breadcrumbs, then deep-fry until golden for a light meal or to pack in lunchboxes.
Note
