Tuna & Pea Risotto; exciting times

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.

I digress…..

This is another easy risotto (they’re all easy) with stuff that is always in my kitchen.

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Tuna & Pea Risotto

Print Recipe

This is a very easy risotto, made in one pan without the usual step of making a ‘condimenti’. We like easy.

• Author: Katie
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Risotto

Ingredients

Scale 1x2x3x

• 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 

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Instructions

• 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. 

Notes

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.

Then…. Then….

The two of us got to go in the car together!! Both – at the same time !

Without permission slips !!!

Such freedom!

We bought a new mower and probably won’t go out again until next week.

Been there; done that….