Moroccan-inspired Risotto


Moroccan-inspired Risotto

Saffron and Spice Risotto with Moroccan Flavors

In the vibrant and aromatic world of Moroccan cuisine, we have taken the classic Italian risotto and infused it with the exotic flavors of Morocco. This Moroccan-inspired risotto combines the creamy texture of traditional risotto with the warm spices and fragrant herbs of Moroccan cooking. Get ready to embark on a culinary journey that marries the best of both worlds.

Jan Dec

20 minutes

15 minutes

35 minutes

4 servings


Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Low-fat


While the original Italian risotto is typically made with Arborio rice and flavored with ingredients like Parmesan cheese and white wine, our Moroccan-inspired version takes a departure from these elements. Instead, we use fragrant spices such as saffron, cumin, and cinnamon, along with fresh herbs like cilantro and mint, to infuse the risotto with the vibrant flavors of Moroccan cuisine. Additionally, we incorporate ingredients like dried fruits, nuts, and preserved lemons to add a touch of sweetness and tanginess to the dish. We alse have the original recipe for Risotto, so you can check it out.


  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 8g, 1g
  • Carbohydrates (total, sugars): 65g, 20g
  • Protein: 9g
  • Fiber: 7g
  • Salt: 1g


  1. 1.
    In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
  2. 2.
    Add the ground cumin, ground cinnamon, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
  3. 3.
    Add the Moroccan couscous to the pot and stir for a minute to toast the grains slightly.
  4. 4.
    Gradually pour in the vegetable broth, stirring continuously. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes, or until the couscous is tender and has absorbed the liquid.
  5. 5.
    Stir in the chopped dried fruits, toasted almonds, preserved lemon rind, fresh cilantro, and fresh mint. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
  6. 6.
    Remove the pot from heat and let the risotto rest for a few minutes before serving.
  7. 7.
    Serve the Moroccan-inspired risotto hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

  • Moroccan couscous — Make sure to follow the package instructions for cooking the couscous properly. Fluff it with a fork after cooking to achieve a light and fluffy texture.
  • Preserved lemon — Rinse the preserved lemon under cold water before using to remove excess saltiness. Only use the finely chopped rind for this recipe, discarding the flesh.

Tips & Tricks

  • For added richness, you can drizzle some extra virgin olive oil over the risotto just before serving.
  • If you prefer a spicier kick, you can add a pinch of cayenne pepper or harissa paste to the risotto.
  • Experiment with different combinations of dried fruits and nuts to customize the flavors to your liking.
  • To make the dish more substantial, you can add cooked chickpeas or grilled vegetables to the risotto.
  • Leftovers can be enjoyed cold as a refreshing couscous salad the next day.

Serving advice

Serve the Moroccan-inspired risotto as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled chicken or lamb for a complete Moroccan feast.

Presentation advice

Garnish the risotto with a sprinkle of fresh cilantro and mint leaves to add a pop of color. Serve it in a shallow bowl or on a decorative platter to showcase the vibrant couscous and the colorful dried fruits.