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Photo of Oven-baked tuna, broccoli and fennel risotto by WW

Oven-baked tuna, broccoli and fennel risotto

9 - 10
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Swim your way into this warm and comforting hearty main that will hit the spot on a cold winter’s evening.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Fennel bulb(s)

1 small, finely chopped


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

cup(s), (80ml)

Chicken stock

3 cup(s), (750ml)


400 g, cut into florets

Canned tuna in springwater, drained

185 g, (1x185g can) flaked


150 g, stems removed, shredded

Fresh flat-leaf parsley

cup(s), chopped


  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.


TIP: You can use 250g skinless salmon fillets (poached, flaked) instead of tuna.