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Name: Baked tuna risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons olive oil; 1 brown onion; 1 red pepper; 1 clove of garlic; 1 red onion; 600 ml chicken stock; 300 g arborio rice; 400 g tin chopped tomatoes; Approx. 200g drained tinned tuna (2 tins); A couple of handfuls of rocket and/or spinach (opt; Salt and black pepper to taste

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INGREDIENTS

2 tablespoons olive oil
1 brown onion
1 red pepper
1 clove of garlic
1 red onion
600 ml chicken stock
300 g arborio rice
400 g tin chopped tomatoes
Approx. 200g drained tinned tuna (2 tins)
A couple of handfuls of rocket and/or spinach (opt
Salt and black pepper ; to taste

INSTRUCTIONS

1.Add olive oil, chopped onions, red pepper and garlic to an oven-proof pan and fry gently for 5 minutes to soften, stirring often.

2.Add the rice and fry gently for 1 minute, then stir in the stock and tinned tomatoes.

3.Stir in the tuna and season with salt and black pepper. Cover the pan.

4.Put in a preheated oven at 200 degrees C, 180 degrees fan, gas mark 6, for 20 minutes. Stir and add a little more liquid if necessary and cook for a further 10 minutes. Serve with the rocket and spinach if required

NOTES

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Nutrition

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Serving Size: 1 (2280g)
Recipe Makes: 1

Calories: 1697
Calories from Fat: 211 (12%)

Amt Per Serving		% DV

	Total Fat 23.5g	31 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 3.8g
Cholesterol 36.5mg		11 %
Sodium 6408.4mg		221 %
Potassium 2079.5mg		55 %
Total Carbohydrate 308.1g		91 %
	Dietary Fiber 14.6g	59 %
	Sugars, other 293.5g
Protein 53.8g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1697

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