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Tuna & pea risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Ingredients:
  • 36.40 gm olive oil
  • 1 leek, sliced
  • 2 garlic cloves
  • 400.00 gm arborio rice
  • 125.00 gm white wine
  • 1 litre chicken style liquid stock
  • 55g dried peas
  • 250.00 ml shredded parmesan
  • 425g can tuna
Instructions:
  • In a large saucepan over medium heat, let 2 tablespoons of olive oil shimmer and sizzle. Toss in 1 sliced leek and 2 crushed garlic cloves, sauté until tender. Introduce 2 cups of arborio rice, pour in 1/2 cup of white wine, and simmer until the liquid is nearly gone.
  • Heat 1 litre of chicken stock until hot. Slowly pour in one cup at a time into the rice, stirring continuously until the liquid is absorbed after each addition. Stir in 55g of dried peas and cook for 3 minutes.
  • Mix in 1 cup of shredded parmesan and a 425g can of drained tuna. Garnish with additional parmesan before serving.

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