Ingredients
- Olive oil
- 1 cup Arborio rice
- Tin chopped tomatoes or jar of Barilla pasta sauce
- 1 brown onion, diced
- 2 cloves garlic
- 2 cups chicken or vegetable stock
- ½ cup grated cheese
- 200 g smoked salmon “cooking” pieces or 200 g tinned tuna in oil, drained or 200 g cooked chicken (e.g. BBQ chicken from Coles, shredded)
- 1 large zucchini, grated
- 1 large carrot, grated
- 1 large wedge of pumpkin, grated
Method
- Preheat oven to 180 degrees.
- On medium heat, sautee onion, pumpkin, carrot and zucchini and garlic until soft.
- Add rice, stir one minute.
- Add stock and tomatoes, and bring to the boil.
- Turn stove off, stir in salmon, tuna or leftover cooked chicken and cheese.
- Bake for 35-40 minutes.
- Add extra stock and stir for a more liquid consistency.
