Name: Baked Tuna Risotto recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbs olive oil; 1 brown onion chopped; 1 red capsicum; 1 zucchini halved sliced trimmed; 1 1/2 cups arborio rice; 562.50 ml low-salt chicken stock (liquid); 410 g canned tomatoes with basil and garlic; 80 g canned corn kernels; 425 g canned tuna in olive oil drained; 1 tbs parsley chopped; 1 tbs parmesan finely grated

by getzy2008 Last updated on 05/05/2025

An easy and economical meal that can be made in a flash!

- getzy2008

Ingredients

1 tbs olive oil
1 brown onion chopped
1 red capsicum
1 zucchini halved sliced trimmed
1 1/2 cups arborio rice
2 1/4 cups low-salt chicken stock (liquid)
410 g canned tomatoes with basil and garlic
80 g canned corn kernels
425 g canned tuna in olive oil drained
1 tbs parsley chopped
1 tbs parmesan finely grated

Method

Step 1

Preheat oven to 180C (160C fan-forced).
Step 2

Heat oil in a large ovenproof dish over medium-high heat. Add onion, capsicum and zucchini, stirring, for 5 minutes or until onion softens.
Step 3

Add rice. Cook, stirring for 1 minute.
Step 4

Add stock, tomato and corn and bring to a boil.
Step 5

Cover and transfer to oven, bake for 20 minutes, stirring halfway during cooking, or until liquid has absorbed.
Step 6

Remove from oven and add tuna. Stir gently to combine then sprinkle with parsley and serve sprinkled with Parmesan cheese.