0:05

To Prep

1:25

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

3

AVG RATING

(1 Member)

Kumara brown rice risotto

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 200°C. Place kumara on a baking tray, drizzle with 2 teaspoons oil, then roast for 30 minutes. Add carrot and parsnip to tray, drizzle with 2 teaspoons oil, then roast for a further 45 minutes or until tender and golden. Scoop out kumara flesh and mash.

    2. Step 2

      Meanwhile, cook the rice according to packet instructions.

    3. Step 3

      Heat the remaining 1 tablespoon oil in a frypan over medium heat. Add rice and most of the spring onion, then toss to coat in oil. Add stock and cumin, then bring to a simmer over medium- high heat. Stir in the kumara, parsley and half the lemon, and cook for 3-4 minutes until slightly reduced. Season. Serve with roasted vegetables and remaining lemon and spring onion.

    Preserved lemon is available from supermarkets and delis. 

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