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Mixed herb and tuna risotto

NZ Woman's Weekly

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1 Ltr	Chicken stock
2 Tbsp	Olive oil
1	Baby onion, large, finely diced
1¼ cups	Arborio rice
370 g	Canned tuna, drained and flaked
⅓ cup	Parsley, chopped
1 to taste	Salt & freshly ground pepper

Heat stock in a small saucepan. Heat oil in a large heavy-based pan, add onion and cook over a medium heat for 10 minutes until onion has softened but not coloured. Add rice to the pan and stir for 2 minutes to toast, but not brown, the rice.
Add a cup of hot stock to the pan and stir until the stock is absorbed. Repeat, adding stock until it is all absorbed and the rice is tender to the bite or al denté - this takes 15 to 20 minutes.
Add the tuna and herbs with the last cupful of stock and stir well. Season with salt and pepper to taste and stir well.