Oven-baked sweet potato and tuna risotto

Cooking Fish Oven-baked sweet potato and tuna risotto

This warming oven-baked tuna risotto is the perfect meal solution - for kids of all ages.

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven 200°C/180°C fan-forced. Place stock and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until stock starts to simmer.
  2. Meanwhile, heat oil in a 16 cup-capacity (4 litre) flameproof, ovenproof casserole dish over medium-high heat. Add onion, garlic and sweet potato. Cook, stirring, for 2 to 3 minutes or until onion has softened.
  3. Add rice. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add stock mixture. Bring to the boil. Cover with a tight-fitting lid or foil. Bake for 20 to 30 minutes or until rice is just tender.
  4. Gently stir rice with a fork to separate grains. Stir in tuna and half the cheese. Season with salt and pepper. Top with remaining cheese and chives. Serve.

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3 cups Massel salt reduced chicken style liquid stock
1 tbsp olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
400g orange sweet potato, peeled, cut into 2cm cubes
1 1/2 cups arborio rice
425g can tuna in springwater, drained, flaked
1 1/2 cups grated tasty cheese
2 tbsp chopped fresh chives

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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