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.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Oven-baked tuna risotto
  • 3 1/2 cup (875ml) chicken stock
  • 10 gram butter
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 1/2 cup (300g) arborio rice
  • 425 gram canned tuna in oil, drained
  • 1 cup (120g) frozen peas
  • 250 gram cherry tomatoes, halved
  • 2 tablespoon lemon juice


Oven-baked tuna risotto
  • 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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