Easy Tuna And Pea Risotto - cooking recipe

Ingredients

3 tbsp butter, chopped
1 None onion, chopped
1 1/2 cups arborio rice
4 cups chicken stock, heated
2 cans (5 oz each) tuna in spring water
1 cup fresh or frozen peas
None None Shaved Parmesan cheese, to serve (optional)

Preparation

Melt the butter in a large saucepan on medium heat. Saute the onion until softened. Add the rice and cook, stirring, 1 min.
Add the hot stock and undrained tuna. Bring to a boil. Reduce the heat to low; cover and simmer 15 mins or until most of the liquid has been absorbed, stirring occasionally.
Stir in the peas and cook for 2 mins until the peas are tender and the mixture has a creamy consistency. Top with shaved Parmesan cheese, if desired.