2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
1 teaspoon chili flakes
5 medium tomatoes, diced
1 1/2 cups arborio rice
150 ml white wine
300 grams canned tuna flakes
3-4 cups vegetable stock, simmering
2 tablespoons tomato paste
salt and pepper, to taste
2 handfuls of baby spinach leaves
2 tablespoons grated Parmesan cheese
* In a deep heavy-bottomed saucepan, heat the olive oil and saute garlic, onion, tomatoes and chili flakes until vegetables are all soft and aromatic, about 2 minutes.Add the rice and stir well. Pour in the wine and cook until liquid has been absorbed.
* Add the tuna, tomato paste and a ladle of the stock. Continue to stir and simmer until liquid has been absorbed. Add stock ladle by ladle while continuously stirring, allowing each addition to be absorbed before adding another until rice is done. Season with salt and pepper. Lastly, add the spinach and mix well and cook for another 30 seconds. Remove from heat.
* Transfer into a serving bowl and top with grated Parmesan cheese.