Baked Tuna and Zucchini Risotto
Indulge in the comforting embrace of baked tuna and zucchini risotto, a dish that brilliantly balances creamy decadence with light, wholesome flavors. This oven-baked twist on traditional risotto pairs tender Arborio rice with flaky tuna, sautéed zucchini, and a tantalizing hint of dry white wine. Baked to perfection in a single pot, it’s a fuss-free recipe that delivers rich, savory results without constant stirring. A finishing touch of Parmesan, butter, and fresh parsley elevates this dish, making it irresistible for cozy weeknight dinners or casual entertaining. Ready in under an hour and bursting with nourishing ingredients, this baked risotto is the perfect fusion of simplicity and sophistication.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 10 oz Canned tuna in water (drained)
- 2 medium Zucchini
- 1 medium Yellow onion
- 2 Garlic cloves
- 2 tbsp Olive oil
- 4 cups Vegetable or chicken broth
- 1 cup Dry white wine
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Unsalted butter
- 2 tbsp Fresh parsley (chopped)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Finely chop the onion and mince the garlic. Dice the zucchini into small cubes.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3 minutes until translucent.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice and toast it for 2–3 minutes, stirring frequently, until slightly translucent around the edges.
Pour in the white wine and cook until mostly absorbed, about 2 minutes.
Stir in the diced zucchini and drained tuna, breaking the tuna into smaller pieces with your spoon.
Season with salt and black pepper. Gradually add the broth, one cup at a time, stirring to combine.
Bring the mixture to a gentle simmer, then cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 30 minutes, stirring halfway through, until the liquid is absorbed and the risotto is creamy.
Once out of the oven, stir in the butter and grated Parmesan cheese to add richness and creaminess.
Garnish with fresh parsley and an extra sprinkle of Parmesan, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
