Baked Tuna and Zucchini Risotto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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:
1. Pre-heat the oven to 200 C or about 375 F.
2. Heat the olive oil in a large pan over a medium heat.
3. Lightly fry the onion for about 5 minutes until translucent.
4. Add the rice and stir for another minute.
5. Add the stock to the rice with the tomatoes.
6. Bring to a simmering point and then stir in the tuna and zucchini.
7. Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
8. Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.
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