Name: Oven-Baked Sweet Potato and Tuna Risotto recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 750.00 ml salt-reduced chicken stock; 1 tablespoon extra virgin 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

by Super Food Ideas Last updated on 05/05/2025

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.

- Super Food Ideas

Ingredients

3 cups salt-reduced chicken stock
1 tablespoon extra virgin 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

Method

Step 1

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 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 is softened.
Step 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.
Step 4

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.