This hearty meal, is an easy to prepare one dish delight.


  • 2 tablespoons Extra Virgin Olive Oil

  • 1 finely chopped Onion

  • 1 finely chopped Garlic Clove optional

  • 1 teaspoon sea salt

  • 180 g Arborio rice

  • 375 ml chicken stock or water

  • 400 g can Roma tomatoes chopped

  • 185 g can Tuna in spring water

  • 3 Zucchinis finely sliced

  • freshly ground Black pepper

  • 2 tablespoons finely chopped Flat-leaf parsley

  • shaved Parmesan optional


  • 1.

    Preheat the oven to 200°C. Heat a three litre (twelve cup) capacity ovenproof dish (with a lid) over a medium heat.

  • 2.

    Add the olive oil, onion, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.

  • 3.

    Add the rice to the dish and stir for another minute.

  • 4.

    Add the stock or water and the chopped tomatoes and bring to simmering point.

  • 5.

    Stir in the tuna, zucchini and season with black pepper.

  • 6.

    Cover the dish and bake the risotto for thirty minutes, or until the rice is cooked.

  • 7.

    Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and serve in the dish.

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5 comments • 11 ratings
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Posted by Pina MoschioneReport
Really liked this recipe. I used 2 cups of rice and added about 1 more cup of stock to make 3 really good serves for my 3 hungry males and smaller portion for me. I also added some butter, about 50g at the end just to give it an extra added flavour boost and it also makes the rice just glisten. Very tasty and easy to bring together.
Posted by Kezza56Report
This is really nice and so easy! This is the second time I have made this. This time I added a 400g of tuna instead of 185g and mushrooms because I didn't have enough zucchini and chilli sauce which made it extra tasty.
Posted by DragamillaReport
just made it and it looks great and the taste is wonderful!
Posted by pauline123Report
Very easy, added bacon with the onion and garlic, mushrooms with the tomatoes, no tuna (don't like) and cooked in cast iron pot. Left out salt because of bacon, and stock is salty. Love the oven baked risotto, so much easier than the stove top.
Posted by livy003Report
This is very good.. Nice and tasty...Just not enough as we were going back for seconds and thirds.. :)