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
- Preheat oven to 200°C (375°F).
- Heat 2 tablespoons of olive oil in a large oven-safe pan or Dutch oven over medium heat.
- Sauté 1 medium onion, finely chopped, for about 5 minutes until translucent.
- Add 1 ½ cups Arborio rice and stir for 1 minute until lightly toasted.
- Add 4 cups hot vegetable or fish stock and 1 (14.5 ounce) can of diced tomatoes, undrained.
- Bring to a simmer, then stir in 2 cups of drained canned tuna and 2 medium zucchini, diced.
- Season generously with salt and freshly ground black pepper.
- 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.
- 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
