Tomato & Tuna Risotto

Tomato & Tuna Risotto

Serves 4

Points: 5 per serving

Core: 1 pt per serving

1 tbsp olive oil

2 large onions, chopped

240g brown rice

2 x 400g tins chopped tomatoes

10 black olives in brine

1 green pepper, chopped

2 tbsp pesto sauce

salt & pepper

200g tin tuna in brine, drained

Heat the oil, fry the onions until they begin to soften.  Stir in the rice, toss around the pan to coat the grains in oil then add the tomatoes, olives, green pepper and pesto.  Season to taste, cover and simmer for 15 mins.

Gently stir in the tuna, add a little water if all the tomato juice has been absorbed then simmer gently for 50 10 mins more until rice and pepper are tender. 

Serve immediately.

Not suitable for freezing.