Tuna Pea & Arugula Risotto

Ingredients
1/2 white onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
olive oil
1 cup arborio rice
1/2 cup white wine
1QT chicken stock
1 can tuna in olive oil, drained
1 lemon, zest
2 cups frozen peas, thawed
arugula
1/2 cup parmesan, grated
salt and pepper


To make risotto...
In a small sauce pan heat the chicken broth over medium heat, cover and set aside. In a large pan heat olive oil then add chopped onion, celery and garlic and soften over medium low heat for about 5 minutes, season with salt and pepper. Next add the arborio rice and stir to coat in the olive oil, toast rice for a couple minutes. Add the white wine and continuously stir until the wine has been absorbed. Add one ladle full of stock at a time continuously stirring between each addition until stock is fully absorbed. Rice is done when you can no longer see a white spot in the middle of the grain. Next stir in tuna, lemon zest, and frozen peas mix to combine. Remove pan from heat and add arugula and parmesan and season with salt and pepper. Serve risotto with extra arugula and grated parmesan.