1 425gm tin of tuna in springwater 2 Tbs olive oil 1 large mushroom chopped 2 cups of small mushrooms sliced (tinned works) 2 cups of aborio rice 4 cups or chicken stock 1/4 cup chopped parsley 1/2 cup cooked peas 1/4 grated parmesan cheese
Heat oil in a large frying pan, add mushrooms and saute' for 4 mins. Boil chicken stock in a seperate pot ready for adding later.
Add aborio rice to fry pan and cook for 5 mins or until colour changes (goes slightly transparent). Stir in 1 cup of boiling chicken stock until moisture is absorbed. Gradually add remaining stock the same way.
Finally, add tuna, parsley, peas and parmesan cheese and stir. Heat through and serve.