Kumara brown rice risotto

Enjoyable Kumara brown rice risotto Recipe

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.
Kumara brown rice risotto
Prep Time : 0:05 | Cook Time : 1:25 | Total Time : 1:30 | Serving : 4 person.


  • 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


  • 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.

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