Baked Tuna and Zucchini Risotto Recipe
Description
Dreaming of a hassle-free risotto experience? Look no further than this Baked Tuna and Zucchini Risotto recipe! Bid farewell to the constant stirring at the stovetop, as this dish delivers the creamy comfort of traditional risotto with a modern twist. With just 45 minutes from prep to table, it’s perfect for those busy weeknights when time is of the essence. Packed with wholesome ingredients like tuna, zucchini, and arborio rice, this dish is not only delicious but also a nutritional powerhouse, offering a burst of flavor in every bite.
Nutritional Information
- Calories: 499.9 per serving
- Fat Content: 16.6g
- Saturated Fat Content: 4.7g
- Cholesterol Content: 49mg
- Sodium Content: 375.9mg
- Carbohydrate Content: 52.3g
- Fiber Content: 3.7g
- Sugar Content: 6.5g
- Protein Content: 34g
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 200g arborio rice
- 375g chopped tomatoes
- 400g canned tuna, drained
- 2 zucchinis, diced
- 2 cups vegetable stock
- 1/2 tsp black pepper
- 12 fresh basil leaves, shredded
- Parmesan cheese, freshly grated
Cooking Instructions
| Step | Description |
|---|---|
| 1 | Preheat the oven to 200°C (375°F). |
| 2 | In a large pan, heat the olive oil over medium heat. |
| 3 | Add the chopped onion and sauté for about 5 minutes until translucent. |
| 4 | Stir in the arborio rice and cook for another minute. |
| 5 | Pour in the vegetable stock and add the chopped tomatoes. Bring to a simmer. |
| 6 | Once simmering, add the drained tuna and diced zucchini to the pan. Season with black pepper and salt to taste. |
| 7 | Transfer the mixture to an ovenproof dish and bake for 30 minutes, or until the rice is cooked through and creamy. |
| 8 | Before serving, sprinkle shredded basil leaves and freshly grated Parmesan cheese over the top. |
Recipe Notes
- Arborio rice is essential for achieving the creamy texture of risotto.
- Feel free to customize the recipe by adding your favorite vegetables or herbs.
- For extra flavor, you can use homemade vegetable stock or low-sodium store-bought stock.
- Make sure to drain the canned tuna thoroughly to avoid excess moisture in the dish.
- Serve hot and enjoy the delicious blend of flavors and textures in every spoonful!
Whether you’re cooking for your family or hosting a dinner party, this Baked Tuna and Zucchini Risotto is sure to impress with its simplicity and taste. Give it a try and elevate your dinner game with this easy-to-make, oven-baked delight! 🍽️
