RISOTTO AL SALMONE E TONNO

Heat chicken broth in a saucepan over low heat.

In a separate large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic to the skillet; sauté until translucent, about 3-4 minutes.

Add arborio rice to the skillet; stir for 1-2 minutes until the rice is lightly toasted.

Pour in white wine; cook until absorbed, stirring frequently.

Begin adding warm chicken broth, one ladle at a time, stirring continuously until absorbed.

Repeat until rice is creamy and al dente, about 18-20 minutes.

Stir in canned tuna, peas, and lemon juice; mix until heated through.

Remove from heat and stir in butter and grated parmesan cheese.

Season with salt and black pepper to taste.

Garnish with fresh parsley before serving.

Spice Level:

Allergens