In a large, heavy-bottomed pot, add the plant-based butter and olive oil and sauté the onions and garlic over a medium heat, until translucent.
Add risotto rice and stir to coat with onions, garlic, butter and oil. 'Toast' the rice for a minute or two, stirring constantly so it doesn’t stick.
Deglaze the rice with the white wine and continue to stir and cook until the wine is fully absorbed. Add some salt and pepper and continue to stir.
In small increments, add the cold water to the rice. Cook until all the liquid is absorbed, before adding next bit of water.
Continue this process, stirring constantly, until all the water has been absorbed and you’ve achieved a creamy final product. The rice should remain fully formed, slightly al dente and suspended in the creamy, starchy liquid.
Add the Good Catch Plant-BasedTuna and cook another minute or two to warm it through.
Finally, add the rocket, parmesan cheese, lemon zest and lemon juice and stir to wilt the rocket. Serve hot. Garnish with more grated parmesan.