Name: Oven-baked tuna risotto
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 3 1/2 cup (875ml) chicken stock; 10 gram butter; 1 medium brown onion (150g), chopped finely; 1 clove garlic, crushed; 1 1/2 cup (300g) arborio rice; 425 gram canned tuna in oil, drained; 1 cup (120g) frozen peas; 250 gram cherry tomatoes, halved; 2 tablespoon lemon juice

Oven-baked tuna risotto

Baking your risotto in the oven is a lot easier than standing over the saucepan, making it perfect for busy weeknight dinners. This one is packed full of protein-packed tuna and fresh tuna and tomatoes to create a delicious and nutritious dish.

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

3 1/2 cup (875ml) chicken stock

10 gram butter

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

1 1/2 cup (300g) arborio rice

425 gram canned tuna in oil, drained

1 cup (120g) frozen peas

250 gram cherry tomatoes, halved

2 tablespoon lemon juice

Method

1.Preheat oven to 180°C.

2.Bring stock to the boil in a medium saucepan.

3.Meanwhile, melt butter with oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in hot stock and tuna.

4.Place risotto mixture in a large 2.5 litre (10-cup) shallow baking dish; cover with foil. Bake about 15 minutes stirring halfway. Uncover; bake a further 20 minutes. Stir in peas, top with tomato; bake, uncovered, for 15 minutes or until rice is tender. Remove from oven, stir in juice.

Oven-baked risotto is perfect if you’re pressed for time as it requires far less attention than traditional-style risotto. Stir in some fresh basil leaves just before serving.
Note

Women's Weekly Food