Oven-baked tuna and tomato risotto

This oven-baked tuna and tomato risotto will please the family.

 

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 small leek, trimmed, halved, washed, thinly sliced
• 2 garlic cloves, crushed
• 1 1/2 cups arborio rice
• 3 cups salt-reduced chicken stock
• 1/3 cup drained sun-dried tomatoes, thinly sliced
• 250g cherry tomatoes, halved
• 425g can tuna in oil, drained, flaked baby rocket, to serve

 

Method

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based flame-proof casserole dish over medium heat. Add leek and garlic. Cook, stirring, for 5 minutes or until softened.
2. Add rice. Stir to coat. Add stock and sun-dried tomato. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 10 minutes.
3. Remove foil. Top with cherry tomato, cut side-up. Bake for 7 to 10 minutes or until liquid has almost absorbed. Remove from oven. Stir in tuna. Season with pepper. Serve topped with rocket leaves.

Notes

Budget tip: Replace cherry tomatoes with 4 small roma tomatoes, chopped, and save around $1.71 in total.