Member recipe
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Baked Tuna Risotto

By alirich8 (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Easy oven-cooked risotto that serves 4


  • 2 tablespoons olive oil
  • 1 brown onion
  • 1 red pepper
  • 1 clove of garlic
  • 1 red onion
  • 600ml chicken stock
  • 300g arborio rice
  • 400g tin chopped tomatoes
  • Approx. 200g drained tinned tuna (2 tins)
  • A couple of handfuls of rocket and/or spinach (optional)
  • Salt and black pepper to taste


  • STEP 1
    Add olive oil, chopped onions, red pepper and garlic to an oven-proof pan and fry gently for 5 minutes to soften, stirring often.
  • STEP 2
    Add the rice and fry gently for 1 minute, then stir in the stock and tinned tomatoes.
  • STEP 3
    Stir in the tuna and season with salt and black pepper. Cover the pan.
  • STEP 4
    Put in a preheated oven at 200 degrees C, 180 degrees fan, gas mark 6, for 20 minutes. Stir and add a little more liquid if necessary and cook for a further 10 minutes. Serve with the rocket and spinach if required.
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    Rating: 5 out of 5.1 rating
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