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Spamellab turmeric risotto and harissa roasted vegetables
  • Prep Time
  • Cook Time
  • Serves

SpamellaB - Turmeric risotto and Harissa roasted vegetables

Healthy and full of aromatic flavours this risotto with mixed vegetables will hit the spot!


  • 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


  1. 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.
  2. Meanwhile spray a large pan with Frylight and add the leek and garlic. Cook on a medium-high heat for 5 minutes.
  3. 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.
  4. 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.
  5. Spoon over some of the roasted veggies and sprinkle over pomegranate seeds. Enjoy!

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