Baked Tuna And Zucchini Risotto

1. 1

   Pre-heat the oven to 200 C or about 375 F.

2. 2

   Heat the olive oil in a large pan over a medium heat.

3. 3

   Lightly fry the onion for about 5 minutes until translucent.

4. 4

   Add the rice and stir for another minute.

5. 5

   Add the stock to the rice with the tomatoes.

6. 6

   Bring to a simmering point and then stir in the tuna and zucchini.

7. 7

   Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.

8. 8

   Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.