Tuna and Vegetable Risotto

Peel and finely chop the onion and garlic. Wash the broccoli, divide into florets and cook in salted water for a few minutes until al dente. Rinse and set aside.

Heat olive oil in a saucepan and sauté first the onions, then the chopped garlic cloves. Add the risotto rice and sauté briefly. Deglaze with a dash of white wine and simmer over low heat, stirring occasionally, until the liquid is absorbed.

Season with salt, pepper and nutmeg.

Gradually add the hot soup so that the rice is covered. Let the risotto simmer until the rice has reached the desired firmness. Stir from time to time.

Strain tuna, corn and peas, wash and quarter cherry tomatoes. Chop the herbs. Add the fish, vegetables and Parmesan to the rice and simmer briefly.

Add the herbs and serve.

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