Moroccan Spiced Risotto


Serves: 2

Time: 25 mins


  • 1 ½ tbsp Harissa paste
  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1 cup arborio rice
  • 20 gm diced zucchini
  • 30 gm diced peppers
  • 5 halved cherry tomato
  • 4 cups light vegetable broth
  • 2-3 chopped apricots
  • 1/4 cup parmesan cheese
  • Rosemary & lavender salt – to taste
  • TGSEB Pepper – to taste
  • 1 tbsp chopped roasted pistachios – 1tbsp


  1. In a large, heavy-bottomed pot, heat the butter and olive oil over medium-high heat.  Sauté the shallots until softened.
  2. Add the rice and continue to sauté until the rice is coated with the butter and becomes partially translucent. Reduce the heat to medium.
  3. Add about 2/3 cup of broth to the pan while stirring. Continue to cook, stirring frequently, until the broth is mostly adsorbed.
  4. Add another portion of broth and simmer, stirring frequently, until the broth is nearly adsorbed again.  Keep repeating this for about 12-15 minutes.
  5. Stir in the diced vegetables and Harissa paste when the rice is almost cooked (al dente). Add the Rosemary & Lavender Salt and TGSEB Pepper according to taste.
  6. When the rice is done, remove from heat and stir parmesan cheese.  Drizzle with a little high-quality extra-virgin olive oil, and garnish with chopped pistachios and apricots.


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