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Kumara Recipes

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Kumara risotto

22/10/2015

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2 medium kumara
75mls olive oil
1 litre hot vegetable stock
1⁄2 onion, finely chopped
1 tablespoon minced garlic
1 1⁄2 cups arborio rice
175ml white wine
1 tablespoon fresh rosemary
1 1⁄2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated parmesan cheese
1 teaspoon salt
3⁄4 teaspoons black pepperPreheat oven to 175°C
Peel kumara and cut in half. Cut half the kumara into approx 1cm chunks and set aside. Cut the remaining kumara into 2cm chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with 1⁄4 cup chicken stock. Reserve.
In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced kumara over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine. Cook, stirring until completely absorbed. In the same manner add hot stock, 1⁄2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.
Serves 4-6.

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  • Home
  • Company
    • Kaipara Kumara
    • Our Staff
    • Contact Us
    • Photo Library
    • Privacy Policy
  • kumara
    • About Kumara
    • Types of Kumara
    • Videos
    • Growing Kumara
    • Cooking Tips
    • Nutrition
  • Community
  • Where to Buy
    • Retail
    • Wholesale
  • Kids
    • Classroom Resourses
    • Cooking Kumara
    • Growing Kumara
    • Grow your own!
    • Kumara - An essay
    • Choosing Kumara
    • Recipes for Kids
    • Kids Activities
    • Kumara Super Power!
  • Kumara Crisps
  • Recipes
  • Plastic packaging position