Tuna Pea And White Wine Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil and sauté onions until translucent.
• STEP 2.Add Arborio rice and cook for 1-2 minutes, stirring constantly.
• STEP 3.Pour in white wine and cook until it is absorbed by the rice.
• STEP 4.Gradually add chicken broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed.
• STEP 5.Continue adding broth and stirring until the rice is tender and creamy.
• STEP 6.Stir in the tuna, peas, Parmesan cheese, and butter.
• STEP 7.Cook for an additional 2-3 minutes, or until the tuna and peas are heated through.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve hot and enjoy!

Cooking Tips

• Use a good quality white wine for the best flavor in the risotto.
• You can substitute the tuna with cooked shrimp or chicken if desired.
• Garnish the risotto with fresh herbs like parsley or basil before serving.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a saucepan with a splash of chicken broth or water.
• Serve the risotto as a main course with a side of salad or steamed vegetables.