Recipe courtesy of William Granger
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat an oven to 400 degrees F. Place a large (about 12-cup) ovenproof dish over medium heat, about 1 minute. Add in the olive oil, the onion, garlic and sea salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice to the dish and stir for another minute or until the rice is lightly coated in oil and light gold in color.

Add the stock and the tomatoes to the dish. Bring the mixture to a simmer. Stir in the tuna, zucchini, and season with the black pepper, to taste. Cover the dish, with a lid or aluminum foil, and bake until the rice is tender and cooked through, about 30 minutes. Scatter the parsley over the top of the risotto and sprinkle with grated Parmesan cheese, if desired, before serving.

IDEAS YOU'LL LOVE

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Baked Ziti

Recipe courtesy of Ree Drummond

Spring Green Risotto

Recipe courtesy of Ina Garten

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Baked Ziti with Meatballs

Recipe courtesy of Giada De Laurentiis

Baked Chicken Cheese Enchiladas

Baked Chicken Tenders

Recipe courtesy of Trisha Yearwood

Baked Zucchini

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking