Monday, July 18, 2011

Menu Monday - Baked Tuna Risotto

Kate at Kate Says Stuff is hooking eveyone up with yummy recipe ideas again, so after my sleepless rant last post, on to someting a bit nicer - Comfort Food!

Baked Tuna Risotto
This recipe ticks all the right boxes for me -
* It's really easy
* All the ingredients are easy to get and inexpensive
* After some small preparation, you chuck it in the oven and forget about it!

Serves 4


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 finely chopped Onion
  • 1 finely chopped Garlic Clove optional
  • 1 teaspoon sea salt
  • 180 g Arborio rice
  • 375 ml chicken stock or water
  • 400 g can Roma tomatoes chopped
  • 185 g can Tuna in spring water
  • 3 Zucchinis finely sliced (I dont use this many, usually just two med. size)
  • freshly ground Black pepper
  • 2 tablespoons finely chopped Flat-leaf parsley
  • shaved Parmesan optional (Please add this - it makes the dish!)
  1. Preheat the oven to 200°C. Heat a three litre (twelve cup) capacity ovenproof dish (with a lid) over a medium heat.
  2. Add the olive oil, onion, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.
  3. Add the rice to the dish and stir for another minute.
  4. Add the stock or water and the chopped tomatoes and bring to simmering point.
  5. Stir in the tuna, zucchini and season with black pepper.
  6. Cover the dish and bake the risotto for thirty minutes, or until the rice is cooked.
  7. Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and serve in the dish.

Completely easy and Yum!
This is a Bill Granger recipe and I have made it a couple of times - it always turns out beautiful. Come and help with the menu planning this week at Kate Says Stuff!
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