Risotto is a firm favourite in this house. It’s on the list of ‘Ultimate Comfort Foods.’ There are times, however, when standing over the stove, adding ladle after ladle of stock, is a task too far.

This is easy and quick to prepare. It’s also a big hit with the Teen and her pals. No stirring. No adding stock bit by bit. Perfect for the end of a long day!

Ingredients
1 large onion, chopped finely
2 cloves of garlic, chopped finely
2 courgettes, chopped into small cubes
1 cup of risotto rice (Arborio rice)
1 tin of chopped tomatoes
2 cups of vegetable stock
1 tin of tuna fish, drained
Salt and pepper to season

Method
1. Combine all the ingredients in a casserole dish
2. Cover with lid and cook in a fan oven at 180C for 30 minutes (or until the rice is cooked)
3. Stir thoroughly before serving
4. Serve with a mixed green salad