Baked Tuna Risotto

recipe from Bill Granger

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1  onion, finely chopped
• 1  garlic clove, finely chopped
• 1  teaspoon sea salt
• 180  g arborio rice
• 375  ml  chicken stock
• 400  g roma tomatoes, chopped
• 1 (185 g)  tuna, in spring water
• 3  zucchini, finely sliced
•  fresh ground black pepper
• 2  tablespoons Italian parsley, finely chopped fresh
•  parmesan cheese (optional)

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.