Name: Oven-baked tuna and tomato risotto
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 small leek, trimmed, halved, washed, thinly sliced; 2 garlic cloves, crushed; 300.00 gm arborio rice; 765.00 gm salt reduced chicken style liquid stock; 82.50 ml drained sun-dried tomatoes, thinly sliced; 250g cherry tomatoes, halved; 425g can tuna in oil, drained, flaked baby rocket, to serve

Oven-baked tuna and tomato risotto

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Prep Time:
10 minutes

Cook Time:

Total Time:
10 minutes

Family-friendly oven-baked tuna and tomato risotto.

Ingredients:

1 small leek, trimmed, halved, washed, thinly sliced
300.00 gm arborio rice
765.00 gm salt reduced chicken style liquid stock
82.50 ml drained sun-dried tomatoes, thinly sliced
250g cherry tomatoes, halved
425g can tuna in oil, drained, flaked baby rocket, to serve

Instructions:

Preheat oven to 180°C/160°C fan-forced. In a large flame-proof casserole dish over medium heat, heat half the oil. Saute leek and garlic for 5 minutes until softened, stirring occasionally.
Stir in the rice until well coated, then mix in the stock and sun-dried tomatoes. Bring the mixture to a boil, cover with foil, and bake in the oven for 10 minutes.
Uncover dish. Arrange cherry tomatoes, cut side up. Bake for 7 to 10 minutes or until most liquid is absorbed. Take out of oven. Gently mix in tuna. Season with pepper. Serve garnished with arugula leaves.

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