Ingredients: For 4 servings: 2 carrots 2 tbsp olive oil 1 feather onion, thinly chopped 400 g of mushrooms, thinly sliced 400 gr rice for risotto (calrose, for example) 1 l chicken broth 235 g frozen peas, thaw 425 g canned tuna, drain the liquid
Preparation: Cut carrots thin stripes. Heat oil in a large pan, fry onions, mushrooms and stir the carrots until the onions are soft. Add rice, mix. Add the broth, bring to a boil. Lower the fire cover and cook for 15 minutes, stirring halfway until rice boil and the broth does not boil. Add tuna and peas, remove from fire, let stand 10 minutes and serve.
Enjoy your meal!
