Tuna Risotto - cooking recipe

Ingredients

olive oil
1 onion, finely chopped
1 garlic clove, chopped
sea salt
180 g arborio rice
375 ml chicken stock
1 (400 g) chopped tomatoes
1 (185 g) tuna in water
2 tablespoons parsley, chopped
4 tablespoons frozen peas

Preparation

Heat olive oil and fry off onions, garlic and sea salt and stir for 5 minutes, or until onion is soft.
Add rice and stir for 1 minute.
Add stock and tomatoes bring to simmering point.
Stir in Tuna.
Cover and cook for 30 minutes or until rice is cooked.
5 minutes before serving, stir in peas.