Another pantry / freezer recipe.
Or, if your are lucky enough to have fresh peas in your garden… A garden / pantry recipe.
As to gardens – I’m hoping mine will withstand the rains.
Now that I think about it, I said that 2 weeks ago.
We’ve had a strange spring. There was a week of warm temperatures (24C, 775F) and non-stop sunshine. I planted the onions and some seeds and watered faithfully.
That was followed by a week of cold (10C, 50F) and non-stop rain. I was concerned that my onions would rot rather than grow.
Then we had another week if warm, blazing sunshine, The onions grew, I planted all of the squashes, hoed, weeded, trimmed. It was wonderful. I turned the heat off and did the spring cleaning of the stove and fireplace.
Saturday the cold came back and we’ve had non-stop rain. There is flooding. My onions and squash plants are sitting in mud. We just lit two fires to try and warm the house up a bit.
I don’t know how farmers handle having their livelihood so dependent on the whims of nature.
This is another easy risotto (they’re all easy) with stuff that is always in my kitchen.
Click here to Pin Tuna & Pea RisottoPrint
Tuna & Pea Risotto
This is a very easy risotto, made in one pan without the usual step of making a ‘condimenti’. We like easy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 medium onion, chopped
- 1 cup (5oz, 150gr) peas, frozen or fresh
- 9oz (270gr) tuna, drained, broken apart
- 2 tbs fresh garlic chives, chopped
- 1 tbs fresh tarragon, chopped
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- Heat chicken stock to boiling and keep hot over low heat.
- Heat butter in a medium sauce
- Add onion and sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/2 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
- Add peas to hot stock to thaw / cook.
- When stock is almost absorbed add another 1/3 cup (no peas) and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- Add the peas, herbs, and tuna.
- If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate.
- Add the Parmesan, stir, pour into a bowl and serve immediately.
If you don’t have fresh chives or garlic chives, you can just skip them. Substitute 1 tsp dried tarragon for the fresh – or you could use dill weed or basil. Very flexible with the herbs.
Keywords: tuna, peas, risotto
We had an exciting day yesterday…..
We went to the lawnmower store.
Our mower did a final and permanent break a few weeks ago and needed replacing, but that wasn’t the exciting part.
The exciting part was going out into the world.
I put on real clothes and real shoes. I’d been to the pick-up spot for groceries before, but that doesn’t count – gardening clothes and not getting out of the car.
This time I was actually going into a store.
I put on make-up !
Well, I started to until I remembered the mask – seemed kind of moot.
I was halfway out the door before I remembered to grab the mask – then I remembered the gloves and hand sanitizer. This will all take a bit of adjustment.
The two of us got to go in the car together!! Both – at the same time !
Without permission slips !!!
We bought a new mower and probably won’t go out again until next week.
Been there; done that….