Name: One-pan Greek risoni with tuna recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 3 tsp finely grated lemon rind; 375.00 ml dried risoni; 510.00 gm chicken stock; 86.63 gm lemon juice; 4 fresh oregano sprigs; 400g can Coles Chickpeas, drained, rinsed; 425g can tuna in springwater, drained, flaked; 62.50 ml fresh oregano leaves; 62.50 ml chopped fresh dill; 100g reduced-fat fetta, crumbled

One-pan Greek risoni with tuna recipe

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Create a delicious one-pan meal using pantry essentials.

Ingredients:

18.20 gm extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
3 tsp finely grated lemon rind
375.00 ml dried risoni
510.00 gm chicken stock
86.63 gm lemon juice
4 fresh oregano sprigs
400g can Coles Chickpeas, drained, rinsed
425g can tuna in springwater, drained, flaked
62.50 ml fresh oregano leaves
62.50 ml chopped fresh dill
100g reduced-fat fetta, crumbled

Instructions:

In a large frying pan over medium-high heat, heat oil. Add onion and cook, stirring, until softened for about 3 to 4 minutes. Stir in garlic and half of the lemon rind, cooking for another 30 seconds until fragrant.
Stir in the risoni, ensuring it is well coated. Pour in the stock, lemon juice, oregano sprigs, and 1 cup of water. Bring the mixture to a boil, then lower the heat to simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the risoni is tender. Add chickpeas during the last 5 minutes of cooking.
Take the pan off the heat. Carefully mix in the tuna along with half of the oregano and dill. Serve by sprinkling with feta and the rest of the lemon zest, oregano, and dill.

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