Oven- baked tuna and tomato risotto

2 Tablespoons olive oil

1 Small leek, trimmed, halved, washed, thinly sliced

2 Garlic cloves, crushed

1 1/2 Cups salt-reduced chicken stock

1/3 Cup drained sun dried tomatoes, thinly sliced

250g flavorite cherry tomatoes, halved

425g can tuna in oil, drained

flaked baby rocket, to serve

1. Preheat oven to 180C/160C fan forced. Heat half the oil in a large, heavy-based flame-proof casserole dish over medium heat. Add leek and garlic. Cook, stirring, for 5 minutes or until softened.

2. Add rice. Stir to coat. Add stock and sun-dried tomato. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 10 minutes.

3. Remove foil. Top with flavorite cherry tomato, cut side up. Bake for 7 to 10 minutes, or until liquid has almost absorbed. remove from oven. Stir in tuna. Season with pepper. Serve topped with rocket leaves.

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