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How to make Baked tuna risotto

Yield = 4
Prep time: 0:15
Cook time: 0:26
Total time: 0:41

Ingredients

  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 1 medium red capsicum, sliced
  • 2 medium zucchini, trimmed, halved, sliced
  • 1 1/2 cups arborio rice
  • 2 1/4 cups Massel salt reduced chicken style liquid stock
  • 410g can chopped tomatoes (with basil and garlic)
  • 425g can tuna in olive oil, drained, flaked
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Finely grated parmesan cheese, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium-high heat. Add onion, capsicum and zucchini. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring for 1 minute.
  • Step 2 Add stock and tomato. Bring to the boil. Cover. Transfer to oven. Bake for 20 minutes, stirring halfway during cooking, or until liquid has absorbed.
  • Step 3 Remove from oven. Add tuna. Stir gently to combine. Sprinkle with parsley. Serve with parmesan.