Kumara Brown Rice Risotto

Jill Dupleix creates this cheats risotto made over with brown rice and sweet roasted kumara, topped with roasted root vegetables and tangy slivers of preserved lemon.

The ingredient of Kumara Brown Rice Risotto

• 1 600g kumara skin on halved lengthways
• 2 tbsp olive oil
• 1 bunch baby dutch carrots
• 2 parsnips quartered
• 1 cup 200g brown rice
• 5 spring onions chopped
• 200ml massel vegetable liquid stock
• 1 tsp ground cumin
• 2 tbsp chopped flat leaf parsley leaves
• 2 preserved lemon quarters see note flesh and white pith removed rind thinly sliced

The Instruction of kumara brown rice risotto

• preheat oven to 200u00b0c 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
• meanwhile cook the rice according to packet instructions
• 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

Nutritions of Kumara Brown Rice Risotto

fatContent: 446 93 calories
saturatedFatContent: 8 6 grams fat
carbohydrateContent: 0 3 grams saturated fat
sugarContent: 75 5 grams carbohydrates
fibreContent: 12 5 grams sugar
proteinContent: n a
cholesterolContent: 9 1 grams protein
sodiumContent: n a

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