Baked Tuna and Zucchini Risotto
"Being able to bake risotto is a dream come true, since who has time anymore to stand over the stove and constantly stir it? Not me, at least not most days."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 200 g arborio rice
- 375 ml chicken stock
- 400 g chopped tomatoes
- 2 (185 g) cans tuna
- 2 cups finely sliced zucchini
- 1⁄2 cup finely grated parmesan cheese
- 12 fresh basil leaves
directions
- Pre-heat the oven to 200 C or about 375 F.
- Heat the olive oil in a large pan over a medium heat.
- Lightly fry the onion for about 5 minutes until translucent.
- Add the rice and stir for another minute.
- Add the stock to the rice with the tomatoes.
- Bring to a simmering point and then stir in the tuna and zucchini.
- Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
- Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.
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Reviews
-
This was full of flavor, but I think the cooking times were wrong. My risotto came out pretty dry, and I had to stir in about a half cup of chicken stock to make it resemble risotto. Overall this resulted in a tasty, but not too pretty tuna and rice dish. This is an easy weeknight supper, but I don't think I would serve it to company. Thanks for sharing.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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