Tuna Risotto

Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3 minutes until rice is coated. Add wine, pepper, and 1 cup chicken broth. Bring to a boil, then reduce heat to medium and cook mixture for 8-10 minutes, stirring frequently, until liquid is absorbed. Add 1/4 of the remaining broth at a time, stirring rice until liquid is absorbed, the rice is tender, and the risotto is the consistency you want. Add lemon juice, spinach, lemon peel and tuna. Cook and stir gently until spinach is wilted. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve. As with all risotto, the amount of liquid you add depends on how firm or liquid you like your risotto, as well as the age and dryness of the rice. All rice is different, depending on where it was grown and how long it was stored. You may need to add all of the chicken broth plus some extra. You can also add water instead of the extra broth. Calories: 460 Fat: 13 grams Carbs: 44 grams Sodium: 1000 mg