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Baked risotto with tuna (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



2 tbsp extra virgin olive oil1 onion, finely chopped1 clove of garlic, finely chopped (optional)1 tsp sea salt180g/6oz arborio rice375ml/13fl oz chicken stock or water400g/14oz can chopped Roma (plum) tomatoes 1 x 185g tin tuna in spring water 3 courgettes, finely sliced freshly ground black pepper2 tbsp finely chopped fresh flatleaf parsleyshavings of parmesan, to serve (optional)



Method



1. Preheat the oven to 200C/400F/Gas 6. 2. Heat a three-litre/five-and-a-quarter pint 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. 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. Stir in the tuna and courgettes and season with black pepper. 5. Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until the rice is cooked. 6. Scatter parsley over the top, sprinkle with finely grated parmesan if desired, and serve, straight from the dish.