Oven-baked tuna and pea risotto

1 Preheat oven to 180°C. Pour stock into a medium-sized saucepan, bring to the boil and keep warm. Heat half the oil in a large saucepan set over a medium–high heat. Add onion and half the garlic. Cook, stirring, for 5 minutes or until soft.

2 Add rice and stir to coat. Add reserved stock, tuna and tomatoes. Stir to combine. Transfer rice mixture to a large shallow baking dish. Cover with a piece of tinfoil and bake for 20 minutes.

3 Remove baking dish from oven. Uncover tinfoil and stir in peas. Bake for 10 more minutes or until rice has absorbed most of the liquid. Stir in lemon juice.

4 Meanwhile, bring a separate large saucepan of water to the boil. Cook broccoli for 5 minutes or until just tender. Drain and return to pan with remaining oil and garlic. Toss to coat. Serve risotto with broccoli.