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Tuna and Pea Risotto

A community recipe by Kellett

Not tested or verified by Nigella.com

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Introduction

This meal is sure to keep you and your family warm in the winter.

Ingredients

Serves: 3-4

Metric Cups

1 splash of olive oil
1 clove garlic (diced)
1 medium onion (cut in wedges)
100 grams peas
100 millilitres white wine (any)
250 millilitres basmati rice
1 litre stock (your preference)
425 grams canned tuna
100 grams Parmesan cheese (grated)

1 splash of olive oil
1 clove garlic (diced)
1 medium onion (cut in wedges)
3½ ounces peas
4 fluid ounces white wine (any)
9 fluid ounces basmati rice
1⅘ pints stock (your preference)
15 ounces canned tuna
3½ ounces Parmesan cheese (grated)

Method

Tuna and Pea Risotto is a community recipe submitted by Kellett and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry up the oil, garlic and onions until onions are transparent, follow up by adding peas until they are tender.

Add the basmati rice and stir in while pouring the white wine over the rice.

When the wine has evaporated completely add the stock in quantities of 250 ml at a time, only adding each addition once the previous one has evaporated

When you are on your last cup of stock add in the tuna and Parmesan and continue cooking until the stock is gone and let the risotto sit for 1/2 an hour for perfect texture.

Fry up the oil, garlic and onions until onions are transparent, follow up by adding peas until they are tender.

Add the basmati rice and stir in while pouring the white wine over the rice.

When the wine has evaporated completely add the stock in quantities of 250 ml at a time, only adding each addition once the previous one has evaporated

When you are on your last cup of stock add in the tuna and Parmesan and continue cooking until the stock is gone and let the risotto sit for 1/2 an hour for perfect texture.