SpamellaB - Turmeric risotto and Harissa roasted vegetables
Healthy and full of aromatic flavours this risotto with mixed vegetables will hit the spot!
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- Prep Time
-
- Cook Time
- (/5)
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- Serves
- 2
Ingredients
- For the risotto:
- Frylight Avocado Oil
- 1 large leek, sliced
- 2 cloves garlic, crushed
- 200g risotto rice
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons mixed herbs
- 1 litre vegetable stock
- Black pepper
- 2 large handfuls spinach leaves
- 2 tablespoons grated Parmesan cheese
- For the roast vegetables:
- Frylight Avocado Oil
- 1 aubergine, cut into chunks
- 1 courgette, cut into chunks
- 3-4 carrots (I used purple ones!), sliced
- 2 teaspoons Harissa paste
- Black pepper and salt
- 4 tablespoons pomegranate seeds
Directions
- First roast the vegetables: Prepare the veg then place in a large baking tray in a single layer. Spray Frylight over the vegetables and mix to ensure they are evenly coated. Roast at 190 degrees C for 30 minutes until softened. Stir in the Harissa paste, salt and pepper.
- Meanwhile spray a large pan with Frylight and add the leek and garlic. Cook on a medium-high heat for 5 minutes.
- Stir in the rice, cumin, turmeric and herbs then add ½ a cup at a time of the stock - continue for 20 minutes, stirring regularly throughout.
- Once the rice has cooked and most of the liquid has been absorbed stir in the spinach leaves and Parmesan and allow to heat through.
- Spoon over some of the roasted veggies and sprinkle over pomegranate seeds. Enjoy!
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