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Post by braided-rug on Dec 28, 2006 16:16:53 GMT 10
Baked Tuna RisottoServes 4 This hearty meal, is an easy to prepare one dish delight. Print Recipe Baked Tuna Risotto INGREDIENTS * 2 tablespoons Extra Virgin Olive Oil * 1 Finely Chopped Onion * 1 Finely Chopped Garlic Clove (Optional) * 1 teaspoon Sea Salt * 180g Arborio Rice * 375ml Chicken Stock (Or Water) * 400g Can Roma Tomatoes (Chopped) * 185g Can Tuna (In Spring Water) * 3 Zucchinis (Finely Sliced) * Freshly Ground Black Pepper * 2 tablespoons Finely Chopped Flat-Leaf Parsley * Shaved Parmesan (Optional) Method 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. From: www.lifestylefood.com.au/recipes/recipe.asp?id=25
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