Put the rice and dried peas in a bag together. Pack the tomato powder, dried basil, dried chilli and grated parmesan in separate bags.

Put the water on to boil, then chop the onion and garlic.

When the water is boiling, crumble in the stock cubes and stir to dissolve. Take off the stove, cover and keep as warm as possible.
Note: If you have the luxury of two burners, you can keep your stock on a low simmer on one stove, while you fry the onions on the other (see next step). This would use more fuel, but it would make the risotto cook more quickly.

In another pan, heat olive oil on medium heat. Fry onion, stirring frequently, for 5 minutes or until onion is soft. Throw in the garlic and cook for 30 seconds or so.

Add rice and peas to the pan, and stir for a minute or two.

Add tomato powder (or tomato paste) and dried basil, keeping a small amount of basil aside for later. Pour about 1/2 cup of the stock onto the rice and cook, stirring frequently, until the stock has been completely absorbed. The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until it is tender but still has a firm bite, around 25 minutes in all. You may not need to use all of the liquid, or you may need to add extra water.

Stir in tuna and most of the parmesan. Season with salt and pepper

Divide risotto between bowls. Sprinkle the remaining dried basil and parmesan on top, and serve with chilli to taste.