SpamellaB – Turmeric risotto and Harissa roasted vegetables
Calories
414
per serving
414
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, spamellab.com
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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Time
1 hour 10 mins
Difficulty
Occasions
Tags: lunch, dinner
Nutritional Information
414 k/cals per serving
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
Method
- 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!