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Kumara brown rice risotto
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Prep Time:
5 minutes
Cook Time:
85 minutes
Total Time:
90 minutes
Satisfying brown rice risotto with sweet roasted kumara, topped with flavorful veggies and tangy preserved lemon slices by Chef Jill Dupleix.
Ingredients:
  • 600g sweet potato
  • 1 bunch baby (Dutch) carrots
  • 2 parsnips, quartered
  • 200g brown rice
  • 5 spring onions, chopped
  • 200ml vegetable liquid stock
  • 40.00 ml chopped flat-leaf parsley leaves
  • 2 preserved lemon quarters (see note), flesh and white pith removed, rind thinly sliced
Instructions:
  • Preheat the oven to 200°C. Place kumara on a baking tray, drizzle with 2 teaspoons oil, and roast for 30 minutes. After 30 minutes, add carrot and parsnip to the tray, drizzle with 2 teaspoons oil, and continue roasting for another 45 minutes until tender and golden. Scoop out the kumara flesh and mash it.
  • Prepare the rice following the directions on the package.
  • Heat the last tablespoon of oil in a skillet over medium heat. Stir in rice and almost all of the spring onion until coated in oil. Pour in stock and cumin, then bring to a gentle simmer over medium-high heat. Mix in the kumara, parsley, and half of the lemon, and cook for 3-4 minutes until slightly thickened. Season to taste. Serve with roasted vegetables, remaining lemon, and spring onion on top.

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