[world_famous_recipes] Tuna risotto

Tuna Risotto
2 Tbsp. olive oil
1-1/2 cups arborio rice
1 minced garlic clove
1 cup dry white wine or apple juice
1/4 tsp. pepper
2 14-oz. cans ready to serve chicken broth
2 cups shredded fresh spinach
1/2 tsp. grated lemon peel
12 oz. can white solid pack tuna, drained
1/2 cup shredded Parmesan cheese

Heat oil in large skillet and add rice and garlic. Cook and stir for 2-3
minutes until rice is coated. Add wine (or apple juice), pepper, and 1 can
chicken broth. Bring to a boil, then reduce heat to mdium 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. Add spinach, lemon peel and tuna. Cook and stir gently until
spinach is wilted. Sprinkle with cheese and serve.
Calories: 460
Fat: 13 grams
Carbs: 44 grams
Sodium: 1000 mg

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