Tuna risotto – Vegeta

Ingredients

• 320 g Arborio rice
• 3 tbsp olive oil
• 1 onion (80 g)
• 2 cloves of garlic
• 100 ml white wine
• 1 tablespoon Vegeta
• 200 ml Passata strained tomatoes
• 2 cans tuna solid in olive oil (2×80 g)
• salt
• pepper
• 1 tablespoon chopped parsley
• Grated cheese for serving