ONE-PAN GREEK RISONI WITH TUNA

SERVES 4. PREP 10 MINS. COOK 25 MINS

INGREDIENTS

• 1 tablespoon extra virgin olive oil

• 1 brown onion, finely chopped

• 2 garlic cloves, crushed

• 3 teaspoons finely grated lemon rind

• 1 ½ cups dried risoni

• 2 cups chicken stock

• 1/3 cup lemon juice

• 4 fresh oregano sprigs

• 400g can chickpeas, drained, rinsed

• 425g can tuna in springwater, drained, flaked

• 1/4 cup fresh oregano leaves

• 1/4 cup chopped fresh dill

• 100g reduced-fat fetta, crumbled

METHOD

1 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic and half the lemon rind. Cook, stirring, for 30 seconds or until fragrant.

2 Add risoni and stir to coat. Add stock, lemon juice, oregano sprigs and 1 cup water. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 10 to 12 minutes or until risoni is tender, adding chickpeas for last 5 minutes of cooking time.

3 Remove from heat. Gently stir in tuna and half the oregano and dill. Serve sprinkled with fetta and remaining lemon rind, oregano and dill.