03 March 2013
This is one of those dishes that I have been making for Scott for years. It is such a favourite of Scotty's that I often cook it when he has had a rough week and needs a pick me up. I haven't put it up on the blog till now because it felt like such an everyday dish to me.
I was explaining this risotto pie to someone the other day and from the reaction I received from them, I realised that it was probably about time I put it up on my little piece of the internet for others to enjoy.
My mother first introduced me to this risotto pie and I have been making it pretty regularly ever since. The best thing about it is that you can make it on the weekend, freeze it in portions and then take it to work for something more exciting than a sandwich. It always gets great reactions from my colleagues as I heat it up in the kitchen.
There is not much else to say other than it is wonderfully flavourful and moist, comes together in a jiffy and you often find yourself going back for seconds and thirds (despite not being hungry any more).
I hope you enjoy it as much as we do!
Tuna Risotto Pie
1 tablespoon olive oil
1 brown onion, diced
2 garlic cloves, crushed
1 cup basmati or jasmine rice
1 3/4 cups chicken stock
425g can tuna in oil, flaked (Sirena brand is the best)
1/2 cup semi dried tomatoes
250g baby bocconcini, halved
50g parmesan cheese, grated
150g kale leaves, roughly chopped
Salt and pepper
Preheat oven to 180° Celsius.
Heat olive oil in a medium saucepan on a medium heat. Sauté onion and garlic until transparent then add the rice and sauté for 1-2 minutes. Add chicken stock, stir to combine and bring to the boil. Lower heat and simmer till stock is absorbed and rice is cooked (about 8 minutes). Remove from heat and set aside to cool.
In a large bowl combine rice mixture, tuna, tomatoes, 200g bocconcini, parmesan, kale, eggs and salt and pepper (to taste) and stir to combine.
Line a 20cm spring form pan with baking paper and fill with the mixture. Top with the remaining bocconcini and place in the oven for 25 minutes or until the top is golden.
Remove from oven, set aside to cool for 10 minutes then remove from pan and serve with a side salad.
Tuna Risotto Pie
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