Sunday, 16 March 2014

Oven-Baked Tuna and Tomato Risotto

With a husband away camping for a long weekend it's been just myself and the girls. I worried that the girls might have missed their Dad (he has been out of phone range, so we really haven't heard from him at all). But things have gone more smoother than I expected.

I won't say that they haven't missed him. But they have been their usual selves, playing happily together one minute and snatching toys from one another the next. All of which was a huge relief. Nothing worse than trying to calm a toddler and trying to explain the reasons why we can't call Daddy today.

So after a busy morning at the pool with friends and over tired children this afternoon, it called for a simple filling meal tonight. Our go to. One that everybody eats without complaint. 

Oven-baked Tuna and Tomato Risotto

875ml chicken stock
10g butter
2 tspns olive oil
1 medium brown onion, chopped finely
1 clove garlic, crushed
1 1/2 cups Arborio rice
425g can tuna in oil, drained gently
1 cup frozen peas
250g cherry tomatoes, halved
2 tbspns lemon juice

Preheat oven to 180C, or 160C fan forced.
Bring stock to boil in medium sized saucepan. Meanwhile, melt butter with olive oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat in onion mixture. Stir in hot stock and tuna.
Place risotto mixture in a large shallow baking dish, cover with foil. Bake in oven, 15 min, stirring halfway through cooking time. Uncover, bake another 20 minutes. Stir in peas, top with tomatoes, bake uncovered, about 15 minutes or until rice is tender. Remove from oven, stir in lemon juice.

Hope yours was a relaxing weekend x

1 comment:

  1. that looks delicious carla - i could top it with some of my homegrown tomatoes, and sneak in some zucchini for even more greenness! the weather is starting to cool a little here in tas - esp in the mornings; autumn is on it's way! so time to start thinking about more substantial dinners like this. yum.


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