Ingredients
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3 cups Massel salt reduced chicken style liquid stock
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1 tablespoon olive oil
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1 small red onion, finely chopped
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1 garlic clove, crushed
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400g orange sweet potato, peeled, cut into 2cm cubes
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1 1/2 cups arborio rice
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425g can tuna in springwater, drained, flaked
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1 1/2 cups grated tasty cheese
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2 tablespoons chopped fresh chives
Method
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1Preheat 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.
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2Meanwhile, 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.
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3Add 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.
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4Gently 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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