Here is my Tuna Risotto recipe, I don't usually use measurements that much so I will try to put it down so it makes sense!
1 Large Can Tuna in Brine or Springwater (drained)
1 cup arborio rice
1 medium onion chopped
1 tablespoon soy margarine or Olive oil should do
2-3 teaspoons of vegeta stock (this is a vegetarian stock powder,sold in tins and very nice) you can use any stock but this one gives it an amazing flavour, I think it is made by Massel, if not, the Massel ones are lovely as well. If you get them in stock cubes I would use one and a half, then taste, and add another half to one if needed
around 4 cups of water
Ground black pepper
Saute the onion in the soy margarine (I haven't tried oil but I think it should be ok) until soft and golden, add the rice and saute that for a few minutes. Add one cup of water with the stock mixed in, this will need stirring most of the time or the rice might stick to the pan, when the stock is absorbed add another cup of stock, stir until absorbed, taste the rice at this stage, if it needs longer, add another cup of water, repeat with the stirring, then check again, by this time it should be just about right. Add the tuna and mix in (I add some dill as well as this goes well with the tuna). I add some black pepper too at this stage. This is now ready to serve. I serve it with some grated soy cheese over the top. It is very yummy, I hope I haven't left anything out! If it tastes a bit bland then add more stock when cooking the rice.