Tomato and Tuna Risotto

1. Heat oil in a large saucepan. Add the herbs and onions and cook over high heat until the onions are soft and aromatic.
   • 2 tbsp. olive oil
   • 2 tbsp. fresh rosemary spikes
   • 1/4 tsp chilli flakes or 1/2 tsp fresh chilli, finely chopped
   • 4 cloves garlic, crushed
   • 2 onions, sliced thinly
2. 400g arborio rice, add to pan and stir well to coat each grain.
3. 180ml white wine, add and cook over high heat until liquid has been absorbed.
4. Add a ladle of the simmering stock, and all of the rest of the ingredients below. Stir and simmer until all liquid has been absorbed. Add stock ladle by ladle, allowing each to be absorbed before next addition.
   • 900ml rich veg. stock, simmering.
   • 400g can flaked tuna
   • 1 tablespoon tomato paste
   • 2 tablespoons sundried tomatoes, chopped
   • 400g can tomatoes
   • 2 handfuls parsley, chopped
5. Remove the pan from the heat, stand covered for 10 minutes, then add 2 tablespoons of sour cream
6. Garnish with:
   • extra 2 tablepoons sour cream
   • 2 roma tomatoes, finely diced
   • 4 spring onions (green onions) very finely choped
   • extra fresh herbs, chopped
   • freshly gound black pepper