This is a recipe that every parent should have in his or her repertoire. It has been an absolute saviour when I’m disorganised and only have basic ingredients on hand. It’s not pretending to be a risotto, but the rice always seems to cook perfectly every time with no stirring required. I shared this recipe recently with the readers of Little Eats, a fantastic and very informative website on kid friendly cafes in and around Melbourne.
1 onion, finely diced
2 tbs olive oil
1 pinch sea salt
1 cup risotto rice (Arborio or Carnoroli)
1.5 cups good quality chicken stock
2 x 180g tins of good quality tuna in oil, drained (i.e Sirena)
1 can organic chopped tomatoes
1 small zucchini, finely diced
1 small handful baby basil leaves
Pre-heat oven to 180C.
Heat a heavy based ovenproof casserole dish with a lid, on the stove to a medium heat. Add the olive oil and the onion and sauté gently for 2 minutes or until starting to soften.
Add the rice and stir until the rice is coated well with the olive oil.
Add the stock, tomatoes and zucchini and bring to the boil then add tuna. Place the lid on the dish and transfer to the oven. Bake for 20 minutes.
Remove the lid and bake for a further 10 minutes, this puts a lovely crust on top. Scatter with basil leaves to serve.