If you want to prepare a light and delicious meal for dinner, you must definitely try a tuna risotto in the oven. It's tasty and you prepare it quickly, and the result is a delightful one.
300 g ton
150 g of rice
1 tablespoon of olive oil
1 suitable onion
250 ml chicken soup
200 ml vegetable cream soup
1 small pumpkin
1 parsley bond
60 g frozen peas
1 tablespoon of grated parmesan
Method of preparation
First, preheat the oven to 180 degrees Celsius, then clean the onion and chop it. Heat the olive oil in a pan and heat a little onion, then add the rice over it and mix about 2 minutes.
Add over the vegetable cream soup and let them boil for 10 minutes, then add the tuna, peas and pumpkin.
Transfer the composition to a heat-resistant vessel and place in the oven for 15 minutes. When it is almost ready, sprinkle grated parmesan on top and serve risotto sprinkled with freshly chopped parsley.