Ten-minute turmeric quinoa risotto

(Serves 2) INGREDIENTS

1/2 white onion, diced 2 cloves garlic, finely sliced 5cm piece of fresh turmeric, grated, or 1tbsp ground turmeric 1/2tsp fennel seeds 1tbsp sunflower oil 1tbsp vegetable bouillon powder 180g cherry tomatoes, cut in half 170g roasted sweet potato (250g raw sweet potato, peeled and roughly chopped) 190g precooked quinoa (100g uncooked quinoa) A generous pinch of Himalayan pink salt A generous pinch of freshly ground black pepper 30g hard goats’ cheese or pecorino, grated, or 2tbsp nutritional yeast Juice and zest of 1/2 lemon

METHOD

Put the onion, garlic, turmeric, fennel seeds and sunflower oil into a wide-bottomed frying pan and saute for two minutes until soft. The wider the pan, the quicker the risotto will cook. Add 250ml water and the vegetable bouillon powder and simmer for a minute before adding the tomatoes. Cover and continue to heat for a further four minutes until the tomatoes start to break down. Add the roasted sweet potato to the pan with a further 125ml water. Use the back of your spoon or spatula to break down any larger bits of tomato or sweet potato - watch out for splashes. You want to make sure that it’s really smooth and completely break down any lumps. Once it is a lovely thick mixture, add a final 125ml water and the quinoa and stir through. Add the salt and pepper and leave on the heat for a further three minutes or until you get a thick, risotto-like texture. Stir through the grated cheese (or nutritional yeast), lemon zest and juice and serve nice and hot.