Ingredients
- 25g Unsalted Butter
- 1 Leek(finely chopped)
- 300g Risotto Rice
- 800ml Fish Stock
- 150g Frozen Peas
- 50g Grated Parmesan
- 2cans Tuna(drained)
- 1 Juice of Lemon
Servings: People
Units:
Instructions
- Melt the butter in a pan, add the leeks and cook on a medium heat for a few minutes until soft. Add in the rice and coat in the butter and leeks.
- Ladle in 2 scoops of stock and stir constantly until the water has absorbed. Add another 2 ladleful’s of stock, stirring frequently.
- Continue to add the stock until all the stock has been used and the rice is cooked. You may need to add more stock in order for the rice to be cooked, but just add a ladleful in at a time.
- Once the rice is cooked, lower the heat and stir in the peas and cheese and cook for a few minutes.
- Finally stir in the tuna and lemon juice and season to taste.