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
3 eggs
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.
This looks wonderful! I have never baked rice into anything other than a gooey casserole and I love rice. This is kind of like a rice quiche without so much egg. I will be trying this soon. Thanks!
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What a fun looking dish! My mother used to make something vaguely similar, but it was more of a casserole, and didn't have the depth of flavor that your recipe has. I really like this – great idea. Thanks!
Looks like this will solve a mid-week dinner drama when I couldn't be bothered with cooking. Yes, I'd still have to cook it but it's so easy! Loving you little wooden board with legs!
It looks amazing. I've never hears of a risotto pie before. I'm in awe!
I am so glad you shared it Amanda, mid-week dinner dilemma recipes are the best. We all get stuck sometimes, both for ideas and in the rut of our own to-go-tos, so it's nice to see something new. Although I have a slight aversion to rice (from overcooked rice in tomato soup at the school diner), I would be willing to try this. With trout. YUM!
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Mmm looks healthy and easy too! Might also be a good way to use up leftover rice.
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I have never seen a rice pie like this – I am so intrigued! It looks awesome!
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This looks soooo good! Definitely perfect for an easy weeknight dinner, definitely saving this recipe for later!
Your pictures are absolutely gorgeous, but that risotto pie steals the show! Gorgeous and delicious!
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I'm really interested trying this… You've got me imagining the texture in the pie!
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I have to say I am "intrigued" with this dish Amanda…it looks great! The dinner dilemma stresses me sometimes but will give this a go. Cheers!
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It is often those dishes that we don't think twice about, because we think they are the 'norm' that others just love. This is just perfect for mid week dins.
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Good morning, I have featured your gorgeous recipe on my blog for my weekly seafood round-up called Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/20…
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This was delicious!!! I tried it for the first time this evening and it was a big success for everyone. Will definitely be making this frequently from now on 🙂 thanks so much for posting
I just made this and not going to lie, I had my apprehensions with all the different ingredients, but boy was I wrong. It all came together beautifully and I’m happy I now know another tuna recipe that doesn’t involve mayo! It is definitely savory, not too overpowering with the tuna, and I feel healthier eating it.
A few things:
1.) I am a spring loaded pan newbie so I couldn’t quite figure out how to get it off the bottom pan in fear of the whole thing falling apart.
2.) Because of that, my slices were a bit of a hot mess haha. Oh well, it still tasted delicious!
3.) I may have over salted it just a tad. I didn’t take into account that the bocconcini will be a little salty as well. It was my first time cooking with it! Btw, it may be my new favorite cheese =)
4.) I could not find semi-dried tomatoes at the market so I made my own. This did extend the cooking time, but it wasn’t difficult. Just halved roma tomatoes, basted it olive oil, a little bit of salt, pepper, dried thyme, oregano, and basil, and finally baked it for 2.5 – 3 hours.
Thanks so much for the recipe!! I will for sure make it again!
Hi Vivi,
Thanks for your message. I’m so glad you liked the recipe. I make a variation of this recipe every week depending on what I have in the fridge. If you are having troubles with the spring loaded pan, as well and lining the base try lining the sides too. Will be easier to cut that way. Also, make sure you let the pie cool for 15 minutes before you cut it, that will be better for cutting too. So glad you like Bocconcini! It is delicious eaten fresh with tomatoes and basil drizzles with olive oil. A great alternative to a green salad. Next time, if you can’t find semi dried tomatoes, you can use full sun dried, or even omit the tomatoes and add some olives. Great that you made your own semid-dried tomatoes though!!
The only issue I have is the name of it.. RISOTTO…. I don’t get why it is named this?
Why is it called RISOTTO….
I loved this one and have named my version A slice of creamy heaven. I followed your recipe, but used what I had at home and swapped the rice for parsnip rice to reduce the carbs. I didn’t have any mozzarella balls, but I did have ricotta and that worked well. I also added chilli paste, dill and parsley. Yes, a few alterations, but that’s how I cook. I would never have done this if it wasn’t for you. My mind is blown. Thank you!
Lovely dish! I made this recipe this morning using baby spinach in lieu of broccolini/kale and goat cheese in place of parm. I don’t have a springform pan so I baked it in a glass bread pan – sprayed with a bit of veg oil. I turned out great. Came out of the pan easily. And yes, I went back for a 3rd helping despite not being hungry anymore. Thanks for this great post!