Baked Tuna Risotto

By noor90

This hearty meal, is an easy to prepare one dish delight.

Ingredients

• 2 * 2 tablespoons Extra Virgin Olive Oil
• 1 * 1 finely chopped Onion
• 1 * 1 finely chopped Garlic Clove optional
• 1 * 1 teaspoon sea salt
• 180 * 180 g Arborio rice
• 375 * 375 ml chicken stock or water
• 400 * 400 g can Roma tomatoes chopped
• 185 * 185 g can Tuna in spring water
• 3 * 3 Zucchinis finely sliced
• * freshly ground Black pepper
• 2 * 2 tablespoons finely chopped Flat-leaf parsley
• * shaved Parmesan optional

Preparation

Step 1

* Preheat the oven to 200°C. Heat a three litre (twelve cup) capacity ovenproof dish (with a lid) over a medium heat.
* Add the olive oil, onion, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.
* Add the rice to the dish and stir for another minute.
* Add the stock or water and the chopped tomatoes and bring to simmering point.
* Stir in the tuna, zucchini and season with black pepper.
* Cover the dish and bake the risotto for thirty minutes, or until the rice is cooked.
* Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and serve in the dish.