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.
- 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.
- 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.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set