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Oven-baked tuna risotto

Cooking from the Pantry
Oven-baked tuna risotto

Serving size: Serves 4
Cuisine type: Italian, Modern Australian
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly
Course: Lunch, Main
Favourite flavours: Seafood

Oven-baked tuna risotto from the Cooking from the Pantry cookbook.
INGREDIENTS

3½ cups (875ml) chicken stock
10g butter
2 teaspoons olive oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1½ cups (300g) arborio rice
425g can tuna in oil, drained
1 cup (120g) frozen peas
250g cherry tomatoes, halved
2 tablespoons lemon juice
METHOD

Preheat oven to 180°C/160°C fan-forced.

Bring stock to the boil in medium saucepan.

Meanwhile, melt butter with oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in hot stock and tuna.

Place risotto mixture in a large 2.5 litre (10-cup) shallow baking dish; cover with foil. Bake, in oven, 15 minutes, stirring halfway through cooking time. Uncover; bake 20 minutes.

Stir in peas, top with tomato; bake, uncovered, about 15 minutes or until rice is tender. Remove from oven, stir in juice.

Nutritional count per serving: 25.8g total fat (5.2g saturated fat); 2583kJ (618 cal); 66.3g carbohydrate; 28g protein; 4g fibre

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