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Oven-baked sweet potato and tuna risotto

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 3 cups Massel salt reduced chicken style liquid stock
  • 1 tablespoon 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 tablespoons chopped fresh chives


  • 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.

Source: taste.com.au


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