Baked Tuna Risotto

Name: Baked Tuna Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 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

Preparation and cooking time
- Prep:10 mins
- Cook:30 mins
Easy
Serves 4

Ingredients

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

Method

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.

Baked Tuna Risotto

Ingredients

Method

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Baked Tuna Risotto

Ingredients

Method

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