
Oven-baked tuna, broccoli and fennel risotto
9
8
8
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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 bulb(s)
1 small, finely chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Fresh lemon rind
2 tsp, finely grated
Rice, arborio, dry
1¼ cup(s), (250g)
Sweet 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