Baked Tuna Risotto

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200°C.
  • 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.
  • Add the rice to the dish and stir for another minute.
  • Add the stock and the chopped tomatoes and bring to simmering point. Stir in the tuna and zucchinis and season with black pepper.
  • Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.
  • Garnish with parsley and serve with parmesan if desired.
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