I know what your thinking Olives for dinner , but this Turmeric Risotto has more than just olives, it also has preserved lemons.
The late Karen Hubert Allison, cookbook Author of The Vegetarian Compass was so right when she wrote All roads to Preserved Lemons lead to Paula Wolfert classic cookbook Couscous and Other Good Foods From Morocco (1973) and who am I to disagree.
I sometimes make my own Preserved Lemons, but there is nothing wrong with picking up a jar of ready made, there are quite a few good brands about.
I was inspired to make this Turmeric Risotto with Preserved Lemons and Green Olives a little while back when I had limited fresh vegetables in my home, much of what went into this was store cupboard ingredients or those often found in my fridge. I had picked up a packet or organic tempeh the last time I went into the city. The tempeh served almost like crispy croutons and made for an interesting contrast against the soft rice grains.
Adapted from The Vegetarian Compass by the late Karen Hubert Allison.