Baked Tuna And Zucchini Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 pre-heat the oven to 200 c or about 375 f.
• 2 heat the olive oil in a large pan over a medium heat.
• 3 lightly fry the onion for about 5 minutes until translucent.
• 4 add the rice and stir for another minute.
• 5 add the stock to the rice with the tomatoes.
• 6 bring to a simmering point and then stir in the tuna and zucchini.
• 7 season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
• 8 scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.