Easy tuna risotto bake

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

Recipe «Easy tuna risotto bake» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.