Ingredients:
1 1/4 cups arborio rice
4 cups chicken stock
370 g canned tuna, slices in spring water
1 onions, chopped finely ( or 1 leek)
1/4 cup stock, extra ( I now use 2 tbs extra virgin olive oil)
1 -2 teaspoon chili, minced
1 tablespoon lemon juice
1 lemons, zest of
3/4 cup frozen peas
parmesan cheese, so serve on the side (optional)
Directions:
Saute onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
Serve parmesan on the side.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.