Risotto with Tuna and Peas

Rinse tuna fillet, rub dry and cut into cubes. Chop garlic clove and onion. Heat 3 tbsp olive oil in large saucepan. Sauté onion, garlic and risotto long grain rice in it for about 5 minutes while stirring. Extinguish everything with white wine. Once the wine is absorbed, pour in the chicken stock and simmer gently for 15 minutes.

In the meantime, sprinkle tuna pieces with juice of one lemon and sauté in 1 tbsp olive oil. Put frozen peas in a saucepan and defrost at low temperature. Fold the whipped cream, peas and fish into the risotto. Season with ground pepper and salt, steep for 5 min.

Serve the risotto with grated fresh Parmesan cheese.

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