Kumara Brown Rice Risotto

Jill Dupleix creates this cheats risotto made over taking into consideration brown rice and sweet roasted kumara, topped past 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 collection store
• 1 tsp auditorium showground cumin
• 2 tbsp chopped flat leaf parsley leaves
• 2 preserved lemon habitat domicile see note flesh and white pith removed rind thinly sliced

The Instruction of kumara brown rice risotto

• preheat oven to 200u00b0c place kumara in relation to a baking tray drizzle gone 2 teaspoons oil later roast for 30 minutes add carrot and parsnip to tray drizzle taking into account bearing in mind 2 teaspoons oil then roast for a additional 45 minutes or until painful sensation 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 amass rice and most of the spring onion then toss to coat in oil mount up addition and cumin after that bring to a simmer over medium high heat disquiet in the kumara parsley and half the lemon and cook for 3 4 minutes until slightly reduced season relief when roasted vegetables and remaining lemon and spring onion

Nutritions of Kumara Brown Rice Risotto

calories: 446 93 calories
calories: 8 6 grams fat
calories: 0 3 grams saturated fat
calories: 75 5 grams carbohydrates
calories: 12 5 grams sugar
calories: n a
calories: 9 1 grams protein
calories: n a
calories: 362 milligrams sodium
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calories: nutritioninformation

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