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

Prep Time : 0:05 | Cook Time : 1:25 | Total Time : 1:30 | Serving : 4 person.

Ingredients

• 1 (600g) kumara, skin on, halved lengthways

• 2 tablespoons 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 teaspoon ground cumin

• 2 tablespoons chopped flat-leaf parsley leaves

• 2 preserved lemon quarters (see note), flesh and white pith removed, rind thinly sliced

Method

• 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.

• Step 2

  Meanwhile, cook the rice according to packet instructions.

• 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.