EASY TUNA / ZUCCHINI RISOTTO
by Janesse
Fish is a great source of Omega 3s. There has been a lot of evidence and research recently that suggests Omega 3s can help with anxiety and depression so I thought this time I would give you some fish recipes to try.
EASY TUNA / ZUCCHINI RISOTTO
This Tuna Risotto is baked in the oven so is a lot easier than a normal stirred risotto. You do still need aborio rice though. You could also add other vegetables if you wanted.
INGREDIENTS
2 tablespoons Extra Virgin Olive Oil
1 Finely Chopped Onion
1 Finely Chopped Garlic Clove 1 teaspoon Sea Salt
180g Arborio Rice
375ml Chicken Stock (Or Water)
400g Can 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
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.
