Baked Tuna Risotto
Ingredients
- 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) ⓘ
Instructions
- Preheat the oven to 200°C.
- 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.
- Add the rice to the dish and stir for another minute.
- Add the stock and the chopped tomatoes and bring to simmering point. Stir in the tuna and zucchinis and season with black pepper.
- Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.
- Garnish with parsley and serve with parmesan if desired.
Nutrition & Diet Analysis (per serving)
560
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).