Oven-baked sweet potato and tuna risotto

Method

• 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.