Baking this tuna, spinach and broccolini risotto in the oven is a lot easier than standing over a saucepan, making it perfect for weeknight dinners.
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Ingredients
Method
Preheat oven to 180°C.
Heat oil in a large heavy-based flameproof ovenproof saucepan or dish over medium heat; cook bacon, stirring, for 2 minutes or until browned. Add garlic; cook, stirring, until fragrant. Stir in rice and stock.
Cover pan with lid; transfer to oven, bake for 35 minutes. Remove pan from oven, add broccolini, cover; return to oven for 4 minutes or until broccolini is tender.
Stir in spinach, butter, tuna and half the parmesan. Season.
Combine rind and remaining parmesan; sprinkle over risotto just before serving.
Broccolini can be substituted with asparagus in this recipe.
Leftover cold risotto can be rolled into balls, rolled in dry breadcrumbs and deep-fried until golden. Serve balls as a starter or with salad for a light lunch.
Recipe is not suitable to freeze.
Note
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