The ultimate Italian comfort food with the vibrant and complex flavours of North African cuisine. This silky arborio rice is thickened with cashew cream cheese and nutritional yeast for a vegan fusion delight.
NORTH AFRICAN RISOTTO
NORTH AFRICAN RISOTTO
with harissa-roasted cauliflower, cashew cream cheese & dukkah
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Arborio Rice
- Cashew Nut Cream Cheese
- Cauliflower Florets
- De-alcoholised White Wine
- Dukkah
- Dukkah Spice
- Garlic Clove
- Green Leaves
- Nutritional Yeast
- Onion
- Pesto Princess Harissa Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CRISPY CAULI
Preheat the oven to 200°C. Boil the kettle. Combine the harissa paste with 2 tsp of oil. Place the cauliflower pieces on a roasting tray, drizzle over the harissa oil, and season. Toss to coat and spread out evenly. Roast in the hot oven for 20-25 minutes until cooked through and beginning to char.
RISOTTO TIME!
Dilute the stock with 300ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 2-3 minutes until soft and translucent. Add in the grated garlic and arborio rice and evenly stir through. Pour in the white wine and simmer for about a minute until evaporated. Add a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat on completion and stir through the cashew cream cheese, the nutritional yeast, and seasoning to taste.
SO CLOSE!
Just before serving, warm up a bowl for the risotto. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
EAT & ENJOY
Scoop some creamy, vegan risotto into a warm bowl. Scatter with the harissa-roasted cauli and finish off with a generous dusting of Dukkah. Serve with the dressed leaves on the side and dig in!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CRISPY CAULI
Preheat the oven to 200°C. Boil a full kettle. Combine the harissa paste with 1 tbsp of oil. Place the cauliflower pieces on a roasting tray, drizzle over the harissa oil, and season. Toss to coat and spread out evenly. Roast in the hot oven for 25-30 minutes until cooked through and beginning to char.
RISOTTO TIME!
Dilute the stock with 600ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Add in the grated garlic and arborio rice and evenly stir through. Pour in the white wine and simmer for a minute until evaporated. Add a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat on completion and stir through the cashew cream cheese, the nutritional yeast, and seasoning to taste.
SO CLOSE!
Just before serving, warm up some bowls for the risotto. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
EAT & ENJOY
Scoop some creamy, vegan risotto into a warm bowl. Scatter with the harissa-roasted cauli and finish off with a generous dusting of Dukkah. Serve with the dressed leaves on the side and dig in!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CRISPY CAULI
Preheat the oven to 200°C. Boil a full kettle. Combine the harissa paste with 1 tbsp of oil. Place the cauliflower pieces on a roasting tray, drizzle over the harissa oil, and season. Toss to coat and spread out evenly. Roast in the hot oven for 25-30 minutes until cooked through and beginning to char.
RISOTTO TIME!
Dilute the stock with 600ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Add in the grated garlic and arborio rice and evenly stir through. Pour in the white wine and simmer for a minute until evaporated. Add a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat on completion and stir through the cashew cream cheese, the nutritional yeast, and seasoning to taste.
SO CLOSE!
Just before serving, warm up some bowls for the risotto. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
EAT & ENJOY
Scoop some creamy, vegan risotto into a warm bowl. Scatter with the harissa-roasted cauli and finish off with a generous dusting of Dukkah. Serve with the dressed leaves on the side and dig in!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
CRISPY CAULI
Preheat the oven to 200°C. Boil a full) kettle. Combine the harissa paste with 2 tbsp of oil. Place the cauliflower pieces on a roasting tray, drizzle over the harissa oil, and season. Toss to coat and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and beginning to char.
RISOTTO TIME!
Dilute the stock with 1.2L of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 4-5 minutes until soft and translucent. Add in the grated garlic and arborio rice and evenly stir through. Pour in the white wine and simmer for 1-2 minutes until evaporated. Add a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat on completion and stir through the cashew cream cheese, the nutritional yeast, and seasoning to taste.
SO CLOSE!
Just before serving, warm up some bowls for the risotto. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves.
EAT & ENJOY
Scoop some creamy, vegan risotto into a warm bowl. Scatter with the harissa-roasted cauli and finish off with a generous dusting of Dukkah. Serve with the dressed leaves on the side and dig in!
Frequently Asked Questions
What is the preparation time for NORTH AFRICAN RISOTTO?
The preparation time for NORTH AFRICAN RISOTTO with harissa-roasted cauliflower, cashew cream cheese & dukkah is between 35 and 50 minutes.
What is the total time required to make NORTH AFRICAN RISOTTO with harissa-roasted cauliflower, cashew cream cheese & dukkah?
The total time required to make NORTH AFRICAN RISOTTO with harissa-roasted cauliflower, cashew cream cheese & dukkah is between 40 and 60 minutes.
How many servings does NORTH AFRICAN RISOTTO provide?
4 servings
What are the main ingredients in NORTH AFRICAN RISOTTO?
Arborio Rice, Cashew Nut Cream Cheese, Cauliflower Florets, De-alcoholised White Wine, Dukkah, Dukkah Spice, Garlic Clove, Green Leaves, Nutritional Yeast, Onion, Pesto Princess Harissa Paste, Vegetable Stock
What is the nutritional information of NORTH AFRICAN RISOTTO?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare NORTH AFRICAN RISOTTO?
BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. SO CLOSE!: Just before serving, warm up some bowls for the risotto. Toss a drizzle of olive oil and some seasoning through the rinsed green leaves. CRISPY CAULI: Preheat the oven to 200°C. Boil a full kettle. Combine the harissa paste with 1 tbsp of oil. Place the cauliflower pieces on a roasting tray, drizzle over the harissa oil, and season. Toss to coat and spread out evenly. Roast in the hot oven for 25-30 minutes until cooked through and beginning to char. RISOTTO TIME!: Dilute the stock with 600ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add in the grated garlic and arborio rice and evenly stir through. Pour in the white wine and simmer for a minute until evaporated. Add a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat on completion and stir through the cashew cream cheese, the nutritional yeast, and seasoning to taste. EAT & ENJOY: Scoop some creamy, vegan risotto into a warm bowl. Scatter with the harissa-roasted cauli and finish off with a generous dusting of dukkah. Serve with the dressed leaves on the side and dig in!
What should be prepared from my kitchen to make NORTH AFRICAN RISOTTO?
Arborio Rice, Cashew Nut Cream Cheese, Cauliflower Florets, De-alcoholised White Wine, Dukkah, Dukkah Spice, Garlic Clove, Green Leaves, Nutritional Yeast, Onion, Pesto Princess Harissa Paste, Vegetable Stock
How many calories does NORTH AFRICAN RISOTTO have?
calories
How much fat content does NORTH AFRICAN RISOTTO have?
grams
Woolies Products in this dish
