Baked Zucchini & Tuna Risotto – a cheap & cheerful and very easy one-dish wonder


If you are looking for a super easy, cheap, tasty and filling mid week meal the whole family can enjoy this Baked Zucchini & Tuna Risotto is it.  It takes slightly longer than 30 minutes (about 40) so I couldn’t post it under “Quick, What’s for Dinner tonight” but  it really is one of those meals.  Once you’ve got it into the oven there is no slaving or stirring required so you can get on with other things for half an hour while it bakes away.

The original recipe was from Bill Granger (had a peek in the window last night of his newly opened restaurant in Bondi, will be aiming for brunch there very soon, it’s been a long time between his hotcakes for me. I think that came out wrong, it’s been a long time since I have eaten any!).  Anyway, neighbour P and I went through a phase a year or so ago of making this all the time and I just remembered it so thought I must make it for dinner again and share it with you so here it is.  The kids all really like this one too.

I did the first part in the Thermomix as I’ve gotten lazy about chopping but it is not necessary and if you do it without one then it really is a one-pot wonder.  Original recipe is up first and then the Thermomix method follows.



Baked Zucchini & Tuna Risotto – a cheap & cheerful one-dish wonder

7 minutes

30 minutes

37 minutes

4 people


  • 1 1/2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp sea salt
  • 180 g arborio rice
  • 375 ml chicken stock or 1 Tbsp vegetable stock concentrate and 375 ml water
  • 400 g diced tinned tomatoes
  • 1 (185g) can tuna (in spring water)
  • 3 zucchini, finely sliced
  • a few grinds of black pepper
  • 2 Tbsp fresh Italian parsley
  • Parmesan cheese (optional but really good!)


  1. Preheat the oven to 200 C
  2. Heat the oil in an oven proof dish (with lid) and then add onion, garlic and salt and stir for about 5 minutes or until the onion is soft
  3. Add the rice and stir it around so it's coated
  4. Add the stock and tomatoes and bring up to a simmer. Add the tuna and zucchini and a few grinds of the pepper
  5. Cover the dish, put it into the oven and bake for 30 minutes or until the rice is soft
  6. Garnish with the parsley and sprinkle the parmesan

Thermomix method (just so you don’t have to do any chopping or stirring by hand)

Preheat the oven to 200C

Put the onion and garlic in the TM bowl and chop Speed 5 / 3 seconds

Add the oil and salt and saute Varoma / 3 minutes / speed 1

Put in the butterfly and add the rice stir it on 100 degrees / 1 minute / speed 1

Add zucchinis and tuna and combine Speed 2 / 15 seconds

Remove the butterfly and pour into an oven proof dish (with lid) and bake for 30 minutes or until rice is cooked through

Sprinkle with the parsley and parmesan.

Do you have a “go to” one pot wonder meal?



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