Oven-baked tuna and pea risotto
- 3 ½ cups liquid salt-reduced chicken stock1 tablespoon extra-virgin
- olive oil
- 1 medium-sized onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups arborio rice
- 2 x 185g cans tuna in spring water, drained
- 400g can cherry tomatoes in juice, drained, lightly crushed
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 500g fresh or frozen broccoli florets
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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.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 8g
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