Dinner ideas

Kumara risotto

kumara risotto
1H 35M
1H 50M



1.Preheat oven to 200°C (180°C fan-forced). Boil, steam or microwave kumara until almost tender; drain. Place kumara in large baking dish; drizzle with half of the oil. Sprinkle with sugar; bake, uncovered, about 30 minutes or until browned and tender.
2.Meanwhile, bring stock to a boil in large saucepan; reduce heat. Cover; simmer.
3.Heat remaining oil in large saucepan; cook onion, stirring, until soft. Add garlic and rice; cook, stirring, about 2 minutes or until well combined.
4.Add wine; cook, stirring, over low heat until liquid is absorbed. Stir in 1 cup (250ml) hot stock; cook, stirring, over low heat, until liquid is absorbed. Continue adding stock in 1 cup batches, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender.
5.Gently stir in rocket, cream and kumara; sprinkle with chives. Serve with parmesan cheese flakes and extra whole chives, if desired.

Chicken option; cook single chicken breast fillets in lightly oiled non-stick through non-vegetarians’ portions.


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