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Total Time
45mins
Prep 10 mins
Cook 35 mins

recipe from Bill Granger

Ingredients Nutrition

Directions

  1. Preheat the oven to 200°C.
  2. Heat an ovenproof dish (with a lid) over a medium heat with oil. Add onion, garlic and sea salt and stir for five minutes, or until the onion is soft.
  3. Add the rice to the dish and stir for another minute.
  4. Add the stock and the chopped tomatoes and bring to simmering point. Stir in the tuna and zucchinis and season with black pepper.
  5. Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.
  6. Garnish with parsley and serve with parmesan if desired.