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Ingredients
- 1 1/2 cups Arborio rice
- 600ml vegetable or chicken stock
- 1 chopped onion (If you're in a hurry, snipping shallots with scissors is faster than peeling and chopping an onion)
- Olive oil
- 400g can tomatoes
- 1 x 185g can Sirena pesto tuna (Add more tuna than this if you want - it depends on how fishy you want it.)
- 1 cup frozen peas
- 1/2 cup pine nuts
- Optional: grated parmesan, pepper, chopped parsley or chopped basil to stir in at the end before serving.
Method
Preheat oven to 200C. Cook onions in olive oil until soft, then add the rice and stir for a minute or so. Add the peas, stock, tomatoes (and any other chopped vegetables you fancy) and bring to a simmer. Add the tuna. Transfer to a baking dish and cover with a lid (or foil) and bake until the rice is cooked - about 30 minutes. Serve with a salad. It's worth presenting salads in different ways - using interesting containers and prettying up the vegetables, for example, julienned carrots or ribbons of raw zucchini (just peel strips off the zucchini with a vegetable peeler).
