Baked Tuna And Zucchini Risotto Recipe

Say goodbye to constant stirring! This dreamy baked tuna and zucchini risotto is a weeknight game-changer. Enjoy creamy, flavorful risotto without the fuss – simply bake it to perfection in the oven. A delicious and easy recipe perfect for busy weeknights!

Prep Time 15 mins
Cook Time 45 mins
Calories 499.9 kcal
Protein 67g
Rating 3.0 (1 Reviews)
Baked Tuna And Zucchini Risotto 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Tuna And Zucchini Risotto

  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 ½ cups Arborio rice
  • 4 cups vegetable or fish stock
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups drained canned tuna
  • 2 medium zucchini
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • salt (generous amount for seasoning)
  • freshly ground black pepper (generous amount for seasoning)

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How to Make Baked Tuna And Zucchini Risotto

  1. Preheat oven to 200°C (375°F).
  2. Heat 2 tablespoons of olive oil in a large oven-safe pan or Dutch oven over medium heat.
  3. Sauté 1 medium onion, finely chopped, for about 5 minutes until translucent.
  4. Add 1 ½ cups Arborio rice and stir for 1 minute until lightly toasted.
  5. Add 4 cups hot vegetable or fish stock and 1 (14.5 ounce) can of diced tomatoes, undrained.
  6. Bring to a simmer, then stir in 2 cups of drained canned tuna and 2 medium zucchini, diced.
  7. Season generously with salt and freshly ground black pepper.
  8. Transfer the pan to the preheated oven and bake for 30 minutes, or until the rice is cooked through and the liquid is absorbed. Stir halfway through.
  9. Remove from oven and stir in ½ cup freshly grated Parmesan cheese and 2 tablespoons chopped fresh basil before serving.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

26g

Fat

23g

Carbs

17g

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