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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Finely chop the onion and mince the garlic. Dice the zucchini into small cubes.

Step 3

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.

Step 4

Stir in the garlic and cook for another 30 seconds until fragrant.

Step 5

Add the Arborio rice and toast it for 2–3 minutes, stirring frequently, until slightly translucent around the edges.

Step 6

Pour in the white wine and cook until mostly absorbed, about 2 minutes.

Step 7

Stir in the diced zucchini and drained tuna, breaking the tuna into smaller pieces with your spoon.

Step 8

Season with salt and black pepper. Gradually add the broth, one cup at a time, stirring to combine.

Step 9

Bring the mixture to a gentle simmer, then cover the skillet with a lid or foil and transfer it to the preheated oven.

Step 10

Bake for 30 minutes, stirring halfway through, until the liquid is absorbed and the risotto is creamy.

Step 11

Once out of the oven, stir in the butter and grated Parmesan cheese to add richness and creaminess.

Step 12

Garnish with fresh parsley and an extra sprinkle of Parmesan, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2395.8g)

Amount per serving	% Daily Value*
Calories	1782.9

Total Fat 70.9g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 202.1mg	0%
Sodium 9880.1mg	0%
Total Carbohydrate 137.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 36.5g
Protein 108.8g	0%

Vitamin D 226.8IU	0%
Calcium 678.1mg	0%
Iron 6.3mg	0%
Potassium 2386.1mg	0%

*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.

Source of Calories

Fat: 39.3%

Protein: 26.8%

Carbs: 33.9%