Easy tuna risotto bake

Cooking Soups Easy tuna risotto bake

Create this easy tuna risotto bake with some well-chosen staples from the pantry and a few extras!

Lables: Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat 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.
  2. Add 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.
  3. Stir in parsley and parmesan. Season with pepper. Serve.

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1 tbsp 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

Adv

Autors
Preparation time
5
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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