Ingredients:

3-4 tbsp olive oil
1 big onion, chopped
2-3 garlic cloves, finely chopped
200 g Rison rice
1/2 glass white wine
Appr. 600 ml vegetable stock, hot
The skin of a lemon
The juice of 1/3 lemon
Lemon thyme
Parsley
2 tins of Compass tuna fillet (to taste), drained
Grated parmesan
Served with fresh spinach

Method of preparation:

1. Heat the olive oil in a big saucepan, and fry the onions and garlic. Add the white wine, and cook at a high temperature until only 1/3 of the initial quantity is left.
2. Lower the temperature of the hotplate to medium-high, add the rice and stir constantly until the rice absorbs all of the stock. Repeat the steps adding some stock at a time, until the rice is ready. In the meantime, add the lemon juice, the skin of the lemon, thyme and parsley.
3. Stir the risotto constantly until the stock is completely absorbed. If necessary, add some more stock.
4. After the rice is ready, add the tuna fish, crushed in pieces, and some spoonfuls of grated parmesan. Mix well.
5. Serve with sprinkled baby-spinach and parmesan on top.