SpamellaB – Turmeric risotto and Harissa roasted vegetables

per serving

Serves 2

Pamela, aka SpamellaB, is a Manchester-based health food blogger and freelance recipe developer. As a mum to a 4 month old baby boy she is conscious of keeping fit and healthy and shares her #IndulgingInnocently recipes and lifestyle insights on her blog,

This is a perfect winter warmer recipe for a chilly night – packed with goodness and flavour but low in fat thanks to using Frylight, this colourful vegetarian dish is the definition of (healthy) comfort food!

Connect with Pamela:

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1 hour 10 mins



Tags: lunch, dinner

Nutritional Information

414 k/cals per serving


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!