Baked tuna risotto

Baked tuna risotto


Ready and on the desk in 30 minutes, this tasty meal is a midweek winner!

The ingredient of Baked tuna risotto

  1. 1 tablespoon olive oil
  2. 1 medium brown onion, chopped
  3. 1 medium purple capsicum, sliced
  4. 2 medium zucchini, trimmed, halved, sliced
  5. 1 half of cups arborio rice
  6. 2 1/4 cups Massel salt decreased bird style liquid inventory
  7. 410g can chopped tomatoes (with basil and garlic)
  8. 425g can tuna in olive oil, drained, flaked
  9. Chopped fresh flat-leaf parsley leaves, to serve
  10. Finely grated parmesan cheese, to serve

The instruction how to make Baked tuna risotto

  1. Preheat oven to one hundred eightyu00b0C/one hundred sixtyu00b0C fan-compelled. Heat oil in a massive flameproof, ovenproof dish over medium-high warmth. Add onion, capsicum and zucchini. Cook, stirring, for 5 minutes or till onion has softened. Add rice. Cook, stirring for 1 minute.
  2. Add inventory and tomato. Bring to the boil. Cover. Transfer to oven. Bake for 20 mins, stirring midway for the duration of cooking, or till liquid has absorbed.
  3. Remove from oven. Add tuna. Stir gently to mix. Sprinkle with parsley. Serve with parmesan.

Nutritions of Baked tuna risotto

calories: 614.947 calories
calories: 24.9 grams fat
calories: 4.8 grams saturated fat
calories: 68.5 grams carbohydrates
calories: 27.2 grams protein
calories: 34 milligrams cholesterol
calories: 828 milligrams sodium
calories: NutritionInformation

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