24 Aug Tuna and Vegetable Baked Risotto
Tuna and Vegetable Baked Risotto
Our tuna and vegetable baked risotto is a perfectly filling meal for after your yoga or Pilates class at Soulful Fitness Lane Cove.
1 tin 425g Tuna in springwater
½ cup rice
1 garlic clove
3 spring onions
100g Low fat ricotta cheese
1 1/2 cups Bonsoy soy milk (or milk of your choice)
100g Weight watchers cottage cheese
Pre heat the oven at 180 degrees.
Loosely chop the broccoli and leave the beans whole and steam for 10 minutes.
Partially boil rice for 5-6 minutes
Grate zucchini and finally chop garlic, spring onions and carrots and add to a baking dish. Add tuna to the dish mix well then add the steamed vegetables after chopped. Drain and add the rice and mix.
Add the milk, cheese and sprinkle lastly with the shredded cheese.
Cover with foil and cook for 20 minutes. Remove the foil and cook for another 10 minutes.
Nut Free, Gluten Free