Baked Tuna Risotto with Chorizo

Baked Tuna Risotto with Chorizo


4 people made this

This risotto is one of my husband's favourite dishes. The chorizo really adds a nice spice and you can make it as hot or not as you like.

rachelmac123 Australian Capital Territory, Australia

Serves: 4 

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped (optional)
  • 1 chorizo or spicy chilli sausage - chopped
  • handful of pitted kalamata olives
  • 1 teaspoon sea salt
  • 1 cup (180g) arborio rice
  • 1 1/2 cups (375ml) chicken stock or water
  • 400g tin chopped Roma tomatoes
  • 1 (185g) tin Sirena tuna packed in spring water (or use the chilli one for added flavour)
  • 3-4 small zucchini, finely sliced
  • freshly ground black pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • shavings of Parmesan, for serving (optional)

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat the oven to 200 degrees C.
  2. Heat a three litre capacity ovenproof dish (with a lid) over a medium heat. Add the olive oil, onion, sausage, garlic and sea salt and stir for five minutes, or until the onion is soft and translucent.
  3. Add the rice to the dish and stir for another minute. Add the stock or water and the chopped tomatoes and bring to simmering point. Stir in the tuna, zucchini and season with black pepper.
  4. Cover the dish and bake the risotto in the pre-heated oven for thirty minutes, or until the rice is cooked. Stir in the olives.
  5. Scatter parsley over the top, sprinkle with finely grated Parmesan if desired, and serve in the dish.

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Reviews (2)


Amazing! Delicious. Super tasty. Very quick and easy. Thank you for posting this recipe. I followed recipe to the letter and would not change a thing. - 09 Dec 2011


I've always steered clear of baked risottos but I liked the ingredients in this and tried it and it's great. Very tasty and satisfying. complaints from any eaters! - 03 Mar 2009

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