Best Baked Tuna Risotto Recipes

Baked Tuna Risotto image

Provided by alirich8

Time 40m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons olive oil
1 brown onion
1 red pepper
1 clove of garlic
1 red onion
600ml chicken stock
300g arborio rice
400g tin chopped tomatoes
Approx. 200g drained tinned tuna (2 tins)
A couple of handfuls of rocket and/or spinach (optional)
Salt and black pepper to taste

Steps:

Add olive oil, chopped onions, red pepper and garlic to an oven-proof pan and fry gently for 5 minutes to soften, stirring often.
Add the rice and fry gently for 1 minute, then stir in the stock and tinned tomatoes.
Stir in the tuna and season with salt and black pepper. Cover the pan.
Put in a preheated oven at 200 degrees C, 180 degrees fan, gas mark 6, for 20 minutes. Stir and add a little more liquid if necessary and cook for a further 10 minutes. Serve with the rocket and spinach if required.

Baked Tuna Risotto image

Provided by Ninna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

Baked Risotto with Tuna image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped, optional
1 teaspoon sea salt
1 cup arborio rice
1 1/2 cups chicken stock or water
1 (14-ounce) can crushed Roma or Plum tomatoes
1 (6.4-ounce) can packed tuna in spring water, drained (recommended: Sirena)
3 zucchinis, thinly sliced
Freshly cracked black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Parmesan, for garnish, optional

Steps:

Preheat an oven to 400 degrees F. Place a large (about 12-cup) ovenproof dish over medium heat, about 1 minute. Add in the olive oil, the onion, garlic and sea salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice to the dish and stir for another minute or until the rice is lightly coated in oil and light gold in color.
Add the stock and the tomatoes to the dish. Bring the mixture to a simmer. Stir in the tuna, zucchini, and season with the black pepper, to taste. Cover the dish, with a lid or aluminum foil, and bake until the rice is tender and cooked through, about 30 minutes. Scatter the parsley over the top of the risotto and sprinkle with grated Parmesan cheese, if desired, before serving.

Baked Tuna and Zucchini Risotto image

Provided by Sackville

Categories Tuna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 onion, finely chopped
200 g arborio rice
375 ml chicken stock
400 g chopped tomatoes
2 (185 g) cans tuna
2 cups finely sliced zucchini
1/2 cup finely grated parmesan cheese
12 fresh basil leaves

Steps:

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.