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Oven-baked tuna and tomato risotto

  • 0:10 Prep
  • 4 Servings


  • 2 tablespoons olive oil
  • 1 small leek, trimmed, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 1/2 cups arborio rice
  • 3 cups Massel salt reduced chicken style liquid stock
  • 1/3 cup drained sun-dried tomatoes, thinly sliced
  • 250g cherry tomatoes, halved
  • 425g can tuna in oil, drained, flaked baby rocket, to serve


  • 1
    Preheat oven to 180°C/160°C 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 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.

Source: taste.com.au


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