Sweet potato brown rice risotto

An awesome quick simple and healthy dinner.

 

MAKES 4 PORTIONS

Equipment needed: oven, baking tray, spoon, mixing bowl, frying pan, chopping board, knife

Total Time: 1 hour and 30minutes

 

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

 

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.