Part of the New York Time's Recipes for Health series, this risotto recipe can be made almost entirely with food found in the average American pantry: Canned tuna, chicken or vegetable stock, garlic, parsley, onion, anchovy fillets, canned tomatoes, white wine and frozen peas.
Risotto is one of my favorite weekday dinners. It's simple to make - just saute some onions and garlic, add rice, slowly stir in stock, then toss in whatever vegetables, meats or seafood float your boat. Though it is time-consuming - you have to stand over the stove stirring for about 20 minutes - I find it rather relaxing. My favorite variation involves sauteed button mushrooms and dried porcinis, but I'm going to have to try this tuna variation. I'd skip the peas (not a fan) and toss in some diced green peppers instead.
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