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Photo of Oven-baked tuna, broccoli and fennel risotto by WW

Oven-baked tuna, broccoli and fennel risotto

9
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Swim your way into this warm and comforting hearty main that will hit the spot on a cold winter’s evening.

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Fennel

1 small, finely chopped

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh lemon rind

2 tsp, finely grated

Arborio rice

1¼ cup(s), (250g)

Sweet-style white wine

⅓ cup(s), (80ml)

Chicken stock

3 cup(s), (750ml)

Broccoli

400 g, cut into florets

Tuna, canned in springwater, drained

185 g, (1x185g can) flaked

Silverbeet

150 g, stems removed, shredded

Fresh flat-leaf parsley

⅓ cup(s), chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Cook onion and fennel, stirring, for 5 minutes or until softened. Add garlic, chilli and rind and cook, stirring, for 1 minute or until fragrant. Add rice and stir to coat.
  2. Add wine and simmer until almost evaporated. Add stock and bring to the boil, stirring occasionally. Bake, covered, for 10 minutes. Add broccoli and bake, covered, for 5 minutes or until rice is just tender.
  3. Stir in tuna and silverbeet. Cover and set aside for 2–3 minutes or until silverbeet has wilted. Serve sprinkled with parsley.

Notes

TIP: You can use 250g skinless salmon fillets (poached, flaked) instead of tuna.

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