Name: Baked tuna risotto
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium brown onion, chopped; 1 medium red capsicum, sliced; 2 medium zucchini, trimmed, halved, sliced; 300.00 gm arborio rice; 573.75 gm salt reduced chicken style liquid stock; Mutti Polpa Finely Chopped Tomatoes 400g; 425g can tuna in olive oil, drained, flaked; Chopped fresh flat-leaf parsley leaves, to serve; Finely grated parmesan cheese, to serve

Baked tuna risotto

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Prep Time:
15 minutes

Cook Time:
26 minutes

Total Time:
41 minutes

30-minute midweek winner!

Ingredients:

1 medium brown onion, chopped
1 medium red capsicum, sliced
2 medium zucchini, trimmed, halved, sliced
300.00 gm arborio rice
573.75 gm salt reduced chicken style liquid stock
Mutti Polpa Finely Chopped Tomatoes 400g
425g can tuna in olive oil, drained, flaked
Chopped fresh flat-leaf parsley leaves, to serve
Finely grated parmesan cheese, to serve

Instructions:

1. Preheat the oven to 180°C/160°C fan-forced. 2. Heat oil in a large ovenproof dish over medium-high heat. 3. Sauté onion, capsicum, and zucchini for 5 minutes until onion softens. 4. Add rice and continue stirring for 1 minute.
Combine the stock and tomato in a pot and bring it to a boil. Cover the pot and transfer it to the oven. Bake for 20 minutes, stirring halfway through, until the liquid has absorbed.
Take out of the oven and gently fold in the tuna. Sprinkle with parsley and serve with a sprinkle of parmesan on top.

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