Ingredients Jump to Instructions ↓

  1. 1 litre (4 cups) salt-reduced chicken stock

  2. 2 cups (500ml) water

  3. 425g can tuna in oil

  4. 1 medium (150g) brown onion, chopped

  5. 2 cloves garlic, crushed

  6. 1/2 teaspoon dried chilli flakes

  7. 2 cups (400g) arborio rice

  8. 1/2 cup (125ml) dry white wine

  9. 100g baby spinach leaves

  10. 1/2 cup (40g) grated parmesan cheese

  11. 1 tablespoon lemon juice

  12. NOTE: This recipe is best made just before serving.

Instructions Jump to Ingredients ↑

  1. Place stock and water in large pan, bring to the boil; reduce to a simmer, cover.

  2. Meanwhile, drain tuna and reserve oil. Heat oil from tuna in a large pan; add onion, garlic and chilli, cook, stirring, until onion is soft.

  3. Add rice to pan, stir to coat well. Add wine to pan, bring to the boil; simmer, uncovered, until most of the wine has evaporated.

  4. Stir in ½ cup (125ml) of the hot stock; cook, stirring, over a medium heat until the liquid is absorbed. Continue adding stock in ½-cup batches, stirring until absorbed after each addition. Total cooking time should be about 25 minutes or until rice is just tender.

  5. Remove pan from heat, stir in spinach, flaked tuna, cheese and juice. Season to taste with salt if needed. Serve immediately.

  6. Not suitable to freeze. Suitable to microwave.

  7. Photography by Brett Stevens


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