Baked Tuna Risotto

• olive oil↗1 1⁄2 tablespoons
• onion, finely chopped↗1
• garlic clove, finely chopped↗1
• sea salt↗1 teaspoon
• arborio rice↗180 g
• chicken stock↗375 ml
• roma tomatoes, chopped↗400 g
• (185 g) tuna, in spring water1
• zucchini, finely sliced3
• fresh ground black pepper↗
• Italian parsley, finely chopped fresh↗2 tablespoons
• parmesan cheese (optional)↗

Step-by-step instructions

1. 1

   Preheat the oven to 200°C.

2. 2

   Heat an ovenproof dish (with a lid) over a medium heat with oil. Add onion, garlic and sea salt and stir for five minutes, or until the onion is soft.

3. 3

   Add the rice to the dish and stir for another minute.

4. 4

   Add the stock and the chopped tomatoes and bring to simmering point. Stir in the tuna and zucchinis and season with black pepper.

5. 5

   Cover the dish, transfer to the oven and bake the risotto for 30 minutes, or until cooked.

6. 6

   Garnish with parsley and serve with parmesan if desired.