Fan Fave: Mediterranean Haloumi Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs tomato
• 1pcs zucchini
• 2clov garlic
• 180g haloumi
• 1pcs vegetable stock cubes
• 150g arborio rice
• 100g red pesto
• 625ml (2½ cups) boiling water
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion and tomato. Halve the zucchini lengthwise, then thinly slice. Crush or finely chop 2 garlic cloves. Thinly slice the haloumi. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Start risotto
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and garlic, stirring, for 3-4 mins until softened. Add the rice and tomato and cook, stirring, for 1-2 mins until the grains are well coated.
3. Step 3 — Simmer risotto
   Add the stock to the rice mixture, reduce the heat to medium-low and cook, covered, for 10 mins. Stir in the zucchini and cook, covered, for a further 10 mins or until most of the liquid is absorbed and the rice is almost tender.
4. Step 4 — Pan-fry haloumi
   Stir half the red pesto into the risotto and cook, uncovered, for 5 mins. Remove the pan from the heat and stand, covered, for 5 mins (see Kitchen 101). Taste, then season with salt and pepper. Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
5. Step 5 — Serve up
   Divide the risotto among bowls, top with the haloumi and spoon over the remaining red pesto. Enjoy!
6. Step 6 — Kitchen 101
   Leaving the risotto to stand for a few minutes allows it to absorb the last of the liquid and then it's ready to serve up. Don't leave it sitting for longer than that or the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.

Allergens

Milch, Almond