Oven-baked sweet potato and tuna risotto

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

Recipe «Oven-baked sweet potato and tuna risotto» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.