My twist was simply to add some sliced mushrooms and a teaspoon of lemon zest at the end! The lemon zest really complements the tuna.
Preheat the oven to 200°C. Heat a three litre (twelve cup) capacity ovenproof dish (with a lid) over a medium heat.
Add the olive oil, onion, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.
Add the rice to the dish and stir for another minute.
Add the stock or water and the chopped tomatoes and bring to simmering point.
Stir in the tuna, zucchini and season with black pepper.
Cover the dish and bake the risotto for thirty minutes, or until the rice is cooked.
Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and serve in the dish.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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