Oven-baked sweet potato and pea risotto

This budget recipe is low on price but high in flavour, great for the mid-week rush.

Preheat oven to 180°C/160°C fan-forced. Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add rice. Cook, stirring, for minute.
Add stock and 1 cup cold water. Bring to the boil. Add potato. Cover. Transfer to oven. Bake for 20 to 25 minutes, stirring halfway during cooking, or until potato is tender and liquid absorbed.
Add peas and 1/3 cup parmesan to rice mixture. Season with pepper. Stir to combine. Cover. Set aside for 3 minutes or until peas are heated through. Serve warm sprinkled with remaining parmesan.

Source

1 tbsp olive oil

1 brown onion, finely chopped

1 1/2 cups arborio rice

3 cups Massel chicken style liquid stock

650g sweet potato, peeled, cut into 2cm cubes

1 cup frozen baby peas

1/2 cup finely grated parmesan

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