This Lemon Risotto is fresh, light and so full of flavour. It pairs perfectly with the salty fried halloumi to turn it into a dish the whole family will devour. This makes it the perfect meat-free meal for everyone - even the carnivores will love it!
Oh man! Salty golden halloumi on a bed of zesty lemon risotto and a mountain of fresh, green leaves. A-M-A-Z-I-N-G!
I love the lightness of this risotto, it tastes like Summer in a bowl!
🔪 How to make this Lemon Risotto
Full recipe with detailed steps in the recipe card at the end of this post.
- First of all you're going to start cooking the risotto.
- Once the risotto is on to cook, in a 2nd frying pan you want to gently fry up some slices of delicious haloumi.
- Add in the greens to the risotto just before serving and top with the fried halloumi and lots of lemon zest.
👩🍳PRO TIP You want to add the stock into the risotto a little bit at a time. Doing this will really allow the rice to absorb the flavours of the stock and create a starchy, velvety smooth consistency to the risotto.
📺 Watch how to make it
🍽️ What to serve it with
You can serve this tasty lemon risotto with the fried halloumi in this recipe but you could also serve it with;
- Crispy bacon < for a non veggie version
- Roasted veggies for an extra veggie version
- Topped off with a nice piece of fish
- Stir in shreds of leftover cooked chicken from your roast chicken dinner
Other Risotto Ideas
Still got some risotto/arborio rice left? Check out these other fantastic Ideas:
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Lemon Risotto with Halloumi
- 1 tbsp olive oil
- 1 small brown onion - peeled and chopped finely
- 1 clove garlic - peeled and crushed
- 150 g (5.5 oz) Arborio rice
- 75 ml (2.5 fl oz) white wine - optional, replace with stock if you'd prefer
- 600 ml (7 fl oz) vegetable stock - use vegetable bouillon for gluten free
- 1 tsp vegetable oil
- ½ block halloumi - sliced
- 30 g (1 oz) Italian style vegetarian hard cheese - grated (or Parmesan if you prefer - note Parmesan isn't vegetarian)
- Juice of ½ a lemon
- Good pinch of salt and black pepper
- 1 packed cup baby spinach
- 1 packed cup watercress
- Small handful of fresh basil - roughly torn
- Small handful of fresh parsley - roughly torn
- Zest of half a lemon
- Squeeze of lemon juice
- Freshly ground black pepper
- Heat 1tbsp of oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent.
- Add in the garlic, stir and cook for a further minute.
- Add in the rice and stir until the oil has coated the rice.
- Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly. This should take approx 15-20 mins.
- Once you've used up all the stock, have a taste of the rice. It should be softer, but still have a bit of a bite to it . If the rice is still far too hard, you can add in a ladle or so of hot water from the kettle. Once the risotto is cooked, turn the heat down to very low.
- Heat 1 tsp of oil in a small frying pan and add in the halloumi. Cook on a medium-to-high heat for 2 minutes on each side until golden brown.
- Whilst the halloumi is cooking, go back to your risotto. Add in the parmesan, lemon juice and salt & pepper. Give everything a good stir then turn off the heat and gently stir in the spinach, watercress, basil and parsley.
- Divde the risotto between 2 plates and top with the fried halloumi.
- Serve sprinkled with lemon zest, a squeeze of lemon juice and some freshly ground black pepper.
This post was first published in May 2015. Updated in July 2021 with new photos, a video, and for housekeeping reasons.
🍲 More fantastic vegetarian recipes
Although we're not vegetarians I do try and get at least one vegetarian meal per week. Here are some of the favourites on recipe rotation at the moment;
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