Create this easy tuna risotto bake with some well-chosen staples from the pantry and a few extras!
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 1 1/2 cups arborio rice
- 2 cups Massel salt reduced chicken style liquid stock
- 410g can cream of celery soup
- 425g can tuna in brine, drained, flaked
- 1 medium zucchini, trimmed, cut into matchsticks
- 1/2 cup frozen peas
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup grated parmesan cheese
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute.
- Step 2Add stock and soup to rice. Stir well to combine. Cover. Bake, covered, for 15 minutes. Fold through tuna, zucchini and peas. Bake, covered, for 15 minutes or until rice is just tender and liquid has almost all absorbed.
- Step 3Stir in parsley and parmesan. Season with pepper. Serve.
Nutrition
2174 kj
Energy
12.2g
Fat Total
3.6g
Saturated Fat
3g
Fibre
30.6g
Protein
48mg
Cholesterol
1013mg
Sodium
70.1g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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