Tuna Risotto in White Wine

Ingredients:
2 tbsp olive oil
1/2 cup onion, chopped
1 1/4 cup uncooked rice
1 cup white wine
2 cups chicken stock
1 (184 g) tuna chunks in vegetable oil
1/4 cup corn kernels
1/4 cup red and green bell pepper, sliced
2 tbsp butter
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp freshly ground pepper
1/4 cup chopped parsley


Directions:
1. Heat olive oil in a large, heavy bottom skillet. Saute onions with rice.
2. Pour in white wine and cook, stirring occasionally until wine is reduced and absorbed by the rice.
3. Add chicken stock and let cook until rice has absorbed the liquid and tender to the bite.
4. Stir in tuna, corn, bell pepper, butter and parmesan cheese. Season with salt and pepper. Add parsley and stir before removing from heat. Serve warm.


Source: Century Tuna