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.

Recipe «Kumara brown rice risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 kumara, skin on, halved lengthways, 2 tbsp olive oil, 1 bunch baby carrots, 2 parsnips, quartered, 1 cup 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 , flesh and white pith removed, rind thinly sliced.

Ingredients:

• 1 kumara, skin on, halved lengthways 
• 2 tbsp olive oil 
• 1 bunch baby carrots 
• 2 parsnips, quartered 
• 1 cup 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 , flesh and white pith removed, rind thinly sliced 

Instructions

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. Meanwhile, cook the rice according to packet instructions.
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.