Easy Tuna and Pea Risotto Recipe | Yummly

Easy Tuna and Pea Risotto



  • 3 tablespoons butter (chopped)
  • 1 onion (chopped)
  • 1 1/2 cups arborio rice
  • 4 cups chicken stock (heated)
  • 2 cans tuna in spring water (5 oz each)
  • 1 cup frozen peas (or fresh)
  • shaved Parmesan cheese (to serve, optional)
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    1. Melt the butter in a large saucepan on medium heat. Sauté the onion until softened. Add the rice and cook, stirring, 1 min.
    2. 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.
    3. 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.
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