Name: Easy tuna risotto bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium brown onion, chopped; 300.00 gm arborio rice; 510.00 gm salt reduced chicken style liquid stock; 410g can cream of celery soup; 425g can tuna in brine, drained, flaked; 1 medium zucchini, trimmed, cut into matchsticks; 125.00 ml frozen peas; 62.50 ml chopped fresh flat-leaf parsley leaves; 62.50 ml grated parmesan cheese

Easy tuna risotto bake

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Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

Make a simple and delicious tuna risotto bake using pantry staples and extra ingredients.

Ingredients:

1 medium brown onion, chopped
300.00 gm arborio rice
510.00 gm salt reduced chicken style liquid stock
410g can cream of celery soup
425g can tuna in brine, drained, flaked
1 medium zucchini, trimmed, cut into matchsticks
125.00 ml frozen peas
62.50 ml chopped fresh flat-leaf parsley leaves
62.50 ml grated parmesan cheese

Instructions:

Preheat the oven to 180°C/160°C fan-forced. Heat oil in a large ovenproof dish over medium heat. Sauté onion for 5 minutes until soft. Stir in rice and cook for another minute.
Combine stock and soup with rice until well mixed. Bake covered for 15 minutes. Add tuna, zucchini, and peas and bake covered for another 15 minutes or until rice is tender and liquid is almost absorbed.
Mix in fresh parsley and grated Parmesan cheese until well combined. Season with a generous amount of black pepper to taste. Serve and enjoy!

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