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Parmesan, Tomato and Tuna Risotto Cake

Serves 6


  • 50g Australian butter
  • 1 onion, chopped
  • 1 1/2 cups short grain rice
  • 1 x 400g can diced tomatoes
  • 5 1/2 cups hot chicken stock
  • 1 x 250g can tuna in brine, flaked
  • 2 eggs, lightly beaten
  • 1/2 cup grated Australian parmesan or romano cheese
  • 2 teaspoons dried oregano
  • shavings of Australian parmesan or romano cheese, extra, for garnishing
  • crisp green salad, for serving
Download Recipe (PDF)


  1. 1. Melt butter in a large saucepan and saute onion. Add rice and stir for 2 minutes. Add tomatoes and 1 cup stock, stirring occasionally until all liquid is absorbed.
  2. 2. Continue to stir, gradually adding remaining stock, until all liquid is absorbed and rice is cooked (approximately 15 minutes).
  3. 3. Remove rice from heat and allow to cool slightly before mixing through tuna, eggs, cheese and oregano.
  4. 4. Pour mixture into a buttered and baking paper lined 20 cm springform pan. Bake at 200°C for 40 minutes or until set. Allow to cool slightly before removing from pan.
  5. 5. Cut into wedges, top with shaved parmesan or romano cheese and serve with a crisp green salad.
  6. --**NOTE:**-- Risotto can be eaten unbaked as a rice dish. Simply omit eggs and serve without baking.

Nutritional Information

Nutrients per serve:
Energy (kj) 1300
Protein (g) 19
Fat, Total (g) 9
Carbohydrates (g) 38
Sodium (mg) 0
Calcium (mg) 148
Iron (mg) 0


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