Oven-baked tuna, broccoli and fennel risotto
9
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Swim your way into this warm and comforting hearty main that will hit the spot on a cold winter’s evening.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Fennel
1 small, finely chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Fresh lemon rind
2 tsp, finely grated
Arborio rice
1¼ cup(s), (250g)
Sweet-style white wine
⅓ cup(s), (80ml)
Chicken stock
3 cup(s), (750ml)
Broccoli
400 g, cut into florets
Tuna, canned in springwater, drained
185 g, (1x185g can) flaked
Silverbeet
150 g, stems removed, shredded
Fresh flat-leaf parsley
⅓ cup(s), chopped
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Cook onion and fennel, stirring, for 5 minutes or until softened. Add garlic, chilli and rind and cook, stirring, for 1 minute or until fragrant. Add rice and stir to coat.
2
Add wine and simmer until almost evaporated. Add stock and bring to the boil, stirring occasionally. Bake, covered, for 10 minutes. Add broccoli and bake, covered, for 5 minutes or until rice is just tender.
3
Stir in tuna and silverbeet. Cover and set aside for 2–3 minutes or until silverbeet has wilted. Serve sprinkled with parsley.
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