Sweet Potato and Cheddar Baked RisottoSweet Potato and Cheddar Baked Risotto Sweet Potato and Cheddar Baked Risotto

Sweet Potato and Vintage Cheddar Rice Bake

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 25MINS

2 tblsps olive oil
1 onion, finely chopped
2 cloves garlic, crushed
400g sweet potato, peeled, cut into 2cm pieces
2 cups medium grain rice, rinsed
1 litre (4 cups) Campbell’s Real Stock – Chicken
2 cups baby spinach leaves
¾ cup grated cheddar cheese

STEP 1 Preheat oven to 180°C.

STEP 2 Heat oil in a large, flameproof casserole dish (16-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add sweet potato. Cook, stirring for about 5 minutes, or until potato starts to soften.

STEP 3 Stir in rice. Add Campbell’s Real Stock – Chicken. Stir well to combine. Bring to boil. Cover with lid. Transfer to oven.

STEP 4 Cook for about 25 minutes, or until rice is just tender and liquid has almost been absorbed. Stir through spinach and cheese.

STEP 5 Serve immediately.