Baked Tuna Risotto

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

• 1 preheat the oven to 200°c.
• 2 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.
• 3 add the rice to the dish and stir for another minute.
• 4 add the stock and the chopped tomatoes and bring to simmering point. stir in the tuna and zucchinis and season with black pepper.
• 5 cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.
• 6 garnish with parsley and serve with parmesan if desired.