Member recipe

Baked Tuna Risotto

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Cooking time

Prep: 10 minutes Cook: 30 minutes

Skill level



Serves 4

Easy oven-cooked risotto that serves 4

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  • 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


  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.

  2. Add the rice and fry gently for 1 minute, then stir in the stock and tinned tomatoes.

  3. Stir in the tuna and season with salt and black pepper. Cover the pan.

  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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