Technically it’s not risotto as we use brown basmati rice instead of the Arborio rice, but hey, that’s just getting picky. The combination of fresh tomatoes and sun-dried tomato paste provides a rich and tasty sauce. This one is with Tuna, but you could always use Chicken or anchovies.

Ingredients (serves 1 so double up as required)
75g of brown rice
1 tsp of vegetable bouillon powder dissolved in 100ml of water
1 tbsp sun-dried tomato paste
1 handful of cherry tomatoes halved
1 tbsp of dried black olives pitted and chopped
2 spring onions finely chopped on the diagonal
1/2 can of Tuna in spring water drained
1/2 tbsp fresh basil leaves roughly chopped

Cooking Instructions
1. Bring the rice to boil with bouillon liquid then cover and simmer for around 15-20minutes until the water is absorbed
2. Stir in the sun-dried tomato paste, cherry tomatoes, olives and onions and continue to cook, stirring until the tomatoes start to soften and break down
3. Stir in the fish, sprinkle with herbs and season with black pepper and serve