Oven-baked tuna and tomato risotto
Discover a delicious and easy oven-baked tuna and tomato risotto recipe, blending tender leeks, garlic, sun-dried and cherry tomatoes with flavorful chicken gravy. Perfect for a nutritious weeknight meal!
Cook time 0 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1 leek
2 garlic cloves
1 cup white rice
3 cups chicken gravy
1/3 cup sun-dried tomatoes
1.50 cups cherry tomatoes
Oven-baked tuna and tomato risotto is a delightful and hearty dish that combines the rich flavors of tuna, cherry, and sun-dried tomatoes with the creaminess of risotto. This recipe is perfect for those looking for an easy, yet impressive meal that brings together a variety of savory flavors in each bite. Baking the risotto in the oven adds a convenient twist, providing a hands-off cooking approach while still delivering a perfectly cooked, flavorful dish.
Instructions:
- Preheat your oven to 180°C (350°F) to ensure it's ready for the risotto later.
- Clean and thinly slice the leek.
- Mince the garlic cloves.
- In an ovenproof pot or deep pan, heat 2 tbsp of olive oil over medium heat.
- Add the sliced leek and sauté for about 3-4 minutes, until it's soft and starting to turn translucent.
- Add the minced garlic and continue to sauté for another minute until fragrant.
- Add 1 cup of white rice to the pot. Stir well to coat the rice with the olive oil and toasting it slightly, about 2 minutes.
- Pour in 3 cups of chicken stock or broth.
- Add the chopped sun-dried tomatoes and halved cherry tomatoes.
- Stir well to combine all ingredients.
- Bring the mixture to a simmer on the stovetop.
- Once it reaches a simmer, cover the pot with a lid or aluminum foil.
- Transfer the pot to the preheated oven.
- Bake for about 25-30 minutes, or until the rice is tender and most of the liquid is absorbed.
- If you're adding tuna, drain a can of tuna in olive oil and flake it apart.
- Stir the tuna into the risotto during the last 5 minutes of baking, or immediately after removing the pot from the oven.
- After removing the risotto from the oven, let it sit for a few minutes to set.
- Taste and adjust seasoning with salt and pepper as necessary.
- Spoon the risotto into bowls and enjoy your delicious oven-baked tuna and tomato risotto!
Tips:
- Ingredient Preparation: Make sure to finely chop the leek and garlic for even distribution of flavors. Halve the cherry tomatoes for a burst of freshness in each bite.
- Cooking the Rice: Toast the rice in olive oil until the grains are slightly translucent. This step adds an extra layer of flavor to the risotto.
- Stirring Frequency: While the oven-baking process is hands-off, give the risotto a couple of stirs throughout the cooking time to ensure even cooking and prevent sticking.
- Adding the Tuna: Add the canned tuna towards the end of the baking process to prevent it from drying out. Mix gently to incorporate without breaking the tuna into tiny pieces.
- Serving Suggestions: Serve the risotto with a side of fresh salad and a good bottle of white wine to complement the flavors of the dish.
With its unique blend of ingredients and ease of preparation, oven-baked tuna and tomato risotto is an excellent choice for both weeknight dinners and special occasions. The oven-baking method ensures that the risotto is creamy and fully cooked without constant stirring. Serve it hot, garnished with fresh herbs or a sprinkle of parmesan cheese to elevate the dish further.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 8g
Carbohydrates 70g
Fiber 4.08g
Sugar 9g
Fat 12g
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