Name: Baked Tuna Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
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)

Recipe by Ninna

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recipe from Bill Granger

Ready In:: 45mins
Serves:
Units:

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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

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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