Name: Oven Recipe
Total time: 55 min
Yield: 4
Cuisine: Italian

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This budget-conscious oven baked tuna risotto takes just 15 minutes to prepare so you can spend less time in the kitchen, and more time sitting back and relaxing. 

How to make Oven Recipe

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Italian

<p>This budget-conscious oven baked tuna risotto takes just 15 minutes to prepare so you can spend less time in the kitchen, and more time sitting back and relaxing. </p>

Massel salt reduced chicken style liquid stock

Extra virgin olive oil

Small red onion,  finely chopped

Garlic Clove,  Crushed

Orange sweet potato,  peeled,  cut into 2cm cubes

Arborio Rice

Can tuna in springwater,  drained,  flaked

Grated tasty cheese

Preheat oven 200c/180c 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.

step 1

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 is softened.

step 2

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.

step 3

Gently stir rice with a fork to separate grains. Stir in tuna and half the cheese. Season with salt and pepper. Sprinkle with remaining cheese and chives. Serve.

step 4

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