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Tuna, caper and lemon risotto

Name: Tuna, caper and lemon risotto
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 ½ cups Vegetable stock, (1 litre); 2 tins Tuna in olive oil, (180g each) (Main); 1 large Onion, peeled and diced; 2 cloves Garlic, peeled and sliced; 3 stalks Celery, trimmed and diced; 2 cups Arborio rice (Main); 1 cup White wine; 2 Lemons, grated zest (Main); 2 Tbsp Capers (Main); ¾ cup Chopped parsley

45 min

for 4 people

Lucy Corry

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4 ½ cups	Vegetable stock, (1 litre)
2 tins	Tuna in olive oil, (180g each) (Main)
1 large	Onion, peeled and diced
2 cloves	Garlic, peeled and sliced
3 stalks	Celery, trimmed and diced
2 cups	Arborio rice (Main)
1 cup	White wine
2	Lemons, grated zest (Main)
2 Tbsp	Capers (Main)
¾ cup	Chopped parsley

Pour the stock into a pot and bring to a simmer.
Drain two tablespoons of oil from the tuna and add to a heavy pan set over medium heat. Add the onion, garlic and celery, plus a generous pinch of salt. Cook for 10 minutes, stirring occasionally, until very soft and starting to colour.
Add the rice and stir well. Pour in the wine and stir until it has been absorbed. Add about ½ cup of the hot stock to the rice and stir until it has absorbed. Continue in this way until the rice is tender and the stock has all absorbed (about 18 minutes).
Remove from the heat and fold in the drained tuna, lemon zest, capers and most of the parsley. Season well with freshly ground black pepper, then cover the pot and let it rest for five minutes. To serve, spoon the risotto into shallow bowls or plates and sprinkle with the remaining parsley. Serve immediately.

See more of Lucy's winter one-dish dinners