Quick & Easy

Oven-baked tuna risotto

Baking your risotto in the oven is a lot easier than standing over the saucepan, making it perfect for busy weeknight dinners. This one is packed full of protein-packed tuna and fresh tuna and tomatoes to create a delicious and nutritious dish.
canned tuna recipes
1H 15M



1.Preheat oven to 180°C.
2.Bring stock to the boil in a medium saucepan.
3.Meanwhile, melt butter with oil in a large saucepan over medium heat; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in hot stock and tuna.
4.Place risotto mixture in a large 2.5 litre (10-cup) shallow baking dish; cover with foil. Bake about 15 minutes stirring halfway. Uncover; bake a further 20 minutes. Stir in peas, top with tomato; bake, uncovered, for 15 minutes or until rice is tender. Remove from oven, stir in juice.

Oven-baked risotto is perfect if you’re pressed for time as it requires far less attention than traditional-style risotto. Stir in some fresh basil leaves just before serving.


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