Baked Tuna Risotto

                                                          

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 1 medium red capsicum, sliced
• 2 medium zucchini, trimmed, halved, sliced
• 1 1/2 cups SunRice Arborio Risotto Rice
• 2 1/4 cups salt-reduced chicken stock
• 410g can chopped tomatoes with basil and garlic
• 425g can tuna in olive oil, drained, flaked
• Chopped fresh flat-leaf parsley leaves and finely grated parmesan cheese, to serve

Directions

      Preparation: 15min › Cook: 26min › Ready in: 41min 

1.    Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium-high heat. Add onion, capsicum and zucchini. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring for 1 minute.

2.    Add stock and tomato. Bring to the boil. Cover. Transfer to oven. Bake for 20 minutes, stirring halfway during cooking, or until liquid has absorbed.

3.    Remove from oven. Add tuna. Stir gently to combine. Sprinkle with parsley. Serve with parmesan.

Utensils List

• Cutting Board
• Knife
• Flameproof, Ovenproof Dish
• Spoon
• Serving Bowls

Ingredients List

•  Olive Oil
•  Brown Onion
•  Red Capsicum
•  Zucchini
•  SunRice Arborio Risotto Rice
•  Chicken Stock
• Can Chopped Tomatoes With basil and garlic
•  Can Tuna in Olive Oil, Drained, Flaked
• Parsley Leaves
•  Parmesan Cheese