A glug or two of oil (for sauteeing)
2 small onions (chopped finely)
350g of arborio rice
600ml of chicken stock (or water or combo of both to taste) - or slightly more if you like it sloppier.
1 425g can of tuna (that's the standard size in Aus supermarkets)
2 400g cans of diced tomato
Some finely sliced or grated vegetables (e.g. zucchini, carrot, squash, broccoli etc.)
salt to taste
pepper to taste
garlic to taste (recommend no more than 2 cloves)
shredded or shaved parmesan
I use one oven dish that can be used as a pan on the stovetop as well as in the oven.
Preheat oven to 220 C
While oven is warming sautee oil, onion, garlic, seasonings in pan on stovetop.
Add sliced/chopped vegetables and stir some more.
Add rice to pan and stir - add more oil if soaked up too quickly.
Add tuna (if in spring water or brine - add whole can without draining to add some more flavour)
Add stock and allow to simmer
Cover and place in oven until rice is cooked (about 20-30min)
Garnish as desired (parmesan is nice)