Name: Oven-baked sweet potato and tuna risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 765.00 gm salt reduced chicken style liquid stock; 18.20 gm olive oil; 1 small red onion, finely chopped; 1 garlic clove, crushed; 400g orange sweet potato, peeled, cut into 2cm cubes; 300.00 gm arborio rice; 425g can tuna in springwater, drained, flaked; 375.00 ml grated tasty cheese; 40.00 ml chopped fresh chives

Oven-baked sweet potato and tuna risotto

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Delicious oven-baked tuna risotto - a comforting and versatile meal for everyone!

Ingredients:

765.00 gm salt reduced chicken style liquid stock
1 small red onion, finely chopped
400g orange sweet potato, peeled, cut into 2cm cubes
300.00 gm arborio rice
425g can tuna in springwater, drained, flaked
375.00 ml grated tasty cheese
40.00 ml chopped fresh chives

Instructions:

Preheat oven to 200°C/180°C fan-forced. In a saucepan over medium heat, combine stock and 2 cups of cold water. Simmer for 6 to 7 minutes until stock starts to simmer.
Heat oil in a large flameproof casserole dish. Add onion, garlic, and sweet potato. Cook for 2 to 3 minutes until onion is soft.
Pour in the rice and cook while stirring for 1 to 2 minutes, ensuring the rice is well coated. Pour in the stock mixture and bring it to a boil. Cover tightly with a lid or foil, then bake for 20 to 30 minutes until the rice is just tender.
Fluff the rice with a fork to separate grains, then fold in the tuna and half of the cheese. Season with salt and pepper, and sprinkle with the rest of the cheese and chives. Serve.

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