BAKED TUNA RISOTTO

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Baked Tuna Risotto image

Make and share this Baked Tuna Risotto recipe from Food.com.

Provided by Ninna

Categories     One Dish Meal

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.

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