75ml(2.5 fl oz) white wineoptional, replace with stock if you'd prefer
600ml(7 fl oz) vegetable stockuse vegetable bouillon for gluten-free
1tspvegetable oil
½block halloumisliced
30g(1 oz) Italian style vegetarian hard cheesegrated (or Parmesan if you prefer - note Parmesan isn't vegetarian)
juice of ½ a lemon
pinchsalt and black pepper
30g(1 packed cup) baby spinach
30g(1 packed cup) watercress
small handful of fresh basilroughly torn
small handful of fresh parsleyroughly torn
To Serve:
zest of half a lemon
squeeze of lemon juice
freshly ground black pepper
Instructions
Heat the oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent.
1 tbsp olive oil, 1 small brown onion
Add in the garlic, stir and cook for a further minute.
1 clove garlic
Add in the rice and stir until the oil has coated the rice.
150 g (5.5 oz) Arborio 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.
75 ml (2.5 fl oz) white wine, 600 ml (7 fl oz) vegetable stock
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 the 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.
1 tsp vegetable oil, ½ block halloumi
Whilst the halloumi is cooking, go back to your risotto. Add in the parmesan, lemon juice, salt, and pepper. Give everything a good stir then turn off the heat and gently stir in the spinach, watercress, basil, and parsley.
30 g (1 oz) Italian style vegetarian hard cheese, juice of ½ a lemon, pinch salt and black pepper, 30 g (1 packed cup) baby spinach, 30 g (1 packed cup) watercress, small handful of fresh basil, small handful of fresh parsley
Divide 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.
zest of half a lemon, squeeze of lemon juice, freshly ground black pepper