Recipe courtesy of William Granger
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Baked Tomatoes

Recipe courtesy of The Neelys

Baked Fried Green Tomatoes

Recipe courtesy of Gesine Bullock-Prado

Stuffed Tomato with Vegetable Risotto Vinaigrette

Baked Risotto

Recipe courtesy of Giada De Laurentiis

Creamy Baked Pumpkin Risotto

Recipe courtesy of Aida Mollenkamp

Shrimp Risotto

Recipe courtesy of Kenneth Johnson

Baked Beans

Recipe courtesy of Dave Lieberman

Baked Fideo

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories