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Ingredients
2 Tablespoons olive oil
1 1/2 Cups Arborio rice
2 Garlic cloves, minced
1 Cup dry white wine or chicken broth
1/4 Teaspoon pepper
1 (14 ounce) Can ready to serve chicken broth
2 Cups fresh spinach, shredded
1/2 Teaspoon grated lemon peel
1 (12 ounce) Can solid white tuna, drained
1 Tablespoon butter
1 Cup grated Parmesan cheese
Instructions
Heat oil in large skillet and add rice and garlic. Cook and stir for 2 to 3 minutes until rice is coated. Add wine, pepper, and 1 can chicken broth. Bring to a boil, then reduce heat to medium and cook mixture for 8 to 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. Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.