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Baked Tuna and Zucchini Risotto

Being able to bake risotto is a dream come true, since who has time anymore to stand over the stove and constantly stir it? Not me, at least not most days.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Pre-heat the oven to 200 C or about 375 F.
  • Heat the olive oil in a large pan over a medium heat.
  • Lightly fry the onion for about 5 minutes until translucent.
  • Add the rice and stir for another minute.
  • Add the stock to the rice with the tomatoes.
  • Bring to a simmering point and then stir in the tuna and zucchini.
  • Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
  • Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.
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RECIPE MADE WITH LOVE BY

@Sackville
Contributor
@Sackville
Contributor
"Being able to bake risotto is a dream come true, since who has time anymore to stand over the stove and constantly stir it? Not me, at least not most days."
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  1. ElleFirebrand
    This was full of flavor, but I think the cooking times were wrong. My risotto came out pretty dry, and I had to stir in about a half cup of chicken stock to make it resemble risotto. Overall this resulted in a tasty, but not too pretty tuna and rice dish. This is an easy weeknight supper, but I don't think I would serve it to company. Thanks for sharing.
    Reply
  2. Sackville
    Being able to bake risotto is a dream come true, since who has time anymore to stand over the stove and constantly stir it? Not me, at least not most days.
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