INGREDIENTS

• 1 cup arborio rice
• 3/4 jar Tonnino Tuna with lemon and pepper in olive oil, reserving the oil
• 1 jar (12 ounces) artichoke hearts, quartered, reserving the liquid
• 6 ounces green peas (may be frozen)
• Zest of 1 lemon
• 2 tablespoons chopped basil
• Salt and pepper

PREPARATION

Risotto: Cook the risotto for this recipe as you would for pasta.
Bring salted water to a boil in a large pot and add the risotto. Stir and cook the rice until al dente, approximately 11 minutes. Drain in a colander and rinse with cold water. Drain again and let cool for 30 minutes.
To assemble: Place the cooled rice into a large mixing bowl. Add the Tonnino Tuna, artichokes and peas. Make sure to add the tuna oil and artichoke marinade for the dressing. Mix the lemon zest and fresh basil. Add salt and pepper.

For best results, refrigerate for 1 hour before serving, stirring occasionally for the juices to continue seasoning the rice.
Serve cold.