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Sweet potato brown rice risotto

Name: Sweet potato brown rice risotto
Prep time: 5 min
Cook time: 85 min
Total time: 90 min
Yield: 4
Ingredients: 1 (600g) sweet potato, skin on, halved lengthways; 2 tablespoons olive oil; 1 bunch baby (Dutch) carrots; 2 parsnips, quartered; 1 cup (200g) long grain brown rice; 5 spring onions, chopped; 200ml vegetable stock; 1 teaspoon ground cumin; 2 tablespoons chopped flat-leaf parsley leaves; 2 preserved lemon quarters, flesh and white pith removed, rind thinly sliced

1 rating

05m

1h 25m

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by Jill Dupleix

Food writer

Oct 03, 2015

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

1 (600g) sweet potato, skin on, halved lengthways
2 tablespoons olive oil
1 bunch baby (Dutch) carrots
2 parsnips, quartered
1 cup (200g) long grain brown rice
5 spring onions, chopped
200ml vegetable stock
1 teaspoon ground cumin
2 tablespoons chopped flat-leaf parsley leaves
2 preserved lemon quarters, flesh and white pith removed, rind thinly sliced

Method

1.

Preheat oven to 200°C. Place sweet potato 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 sweet potato 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 sweet potato, 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.