Hayley's Health Foods

Kumara and Pea Risotto.



nut free


Kumara and Pea Risotto


  • Kumara (500g)
  • Fresh Rosemary (1 Tbsp)
  • Onion (1)
  • Garlic (2 cloves)
  • Frozen Peas (1/2 cup)
  • Fresh Parsley (1/3 cup)
  • Arborio Rice (1 3/4 cup)
  • White Wine (1/3 cup)
  • Extra Virgin Olive Oil (1 Tbsp)
  • Vegetable Stock (1 L)
  • Parmesan Cheese (3/4 cup - grated)
  • Aioli (to serve)


  1. Preheat the oven to 200°C.

  2. Cut the kumara into 2cmx2cm cubes and chop up the rosemary.

  3. Combine the kumara, rosemary and olive oil on a baking tray and toss well.

  4. Bake the kumara until soft (approx. 20 mins).

  5. Cut the onion and gralic into small pieces.

  6. Bring a large saucepan to a medium heat.

  7. Bring a medium pot to a high heat and bring the stock to a boil, then reduce to a simmer.

  8. Add the onion and garlic to the saucepan and sauté until soft (approx. 3 mins).

  9. Add the rice and stir for 1 minute.

  10. Add the wine and simmer for 1-2 minutes until the wine has almost evaporated.

  11. Add the stock to the rice 1 cup at a time. Stir the rice well and do not add the next cup of stock until all the liquid is absored. This will take about 20 minutes, and the rice will be nice and soft when it is ready.

  12. Meanwhile, cook the frozen peas by bringing them to boil.

  13. Mash the kumara.

  14. Chop the parsely.

  15. Combine the rice, kumara, peas, parmesan and parsely (saving some parsely for garnish).

  16. Serve and enjoy!