Tuna and Vegetable Baked Risotto

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

300g Zucchini

100g beans

100g carrot

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.

Serves 5-6

Nut Free, Gluten Free