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Tuna, red pepper and pea risotto

We love this recipe because it uses minimal ingredients, is gluten and dairy free and a great way to feed the family.


1 large brown onion, finely diced

2 sticks celery, finely diced

Olive oil

2.5 cups arborio rice

1 cup white wine

4 red Romano peppers, deseeded and diced into 1-2 cm cubes

2L vegetable or chicken stock (may need extra), keep warm on a low simmer

2 x 160g tins canned tuna in olive oil, drained

1 cup frozen peas

salt and pepper to taste


  1. Heat a few tablespoons of olive oil in a medium pot. Sauté the onion and celery on a low heat until translucent and very soft. If needed add additional olive oil to avoid burning.
  2. In a separate fry pan, heat 1 tablespoon of olive oil and sauté the red pepper until soft. Once cooked set aside.
  3. Once the onion and celery are cooked through, add the rice and stir over a medium heat for 1 minute to coat all the rice. Add the white wine and cook over a low heat until the liquid is absorbed.
  4. Gradually add the warmed stock, 1-2 ladles at a time, allowing the rice to cook and absorb the liquid. Stir intermittently to avoid the rice sticking to the bottom of the pot. This will take around 20-25 minutes (or check your rice packet instructions).
  5. Once the rice is cooked add in the red pepper, peas and tuna. Stir over a medium heat for a few minutes until heated through. Add salt and pepper to taste.