Tuna & Pea Risotto

Tuna Risotto

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


  • 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

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