Herby lemon risotto with halloumi
User Reviews
3
4 reviews
Average
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
2 people
-
Calories
426 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Herby lemon risotto with halloumi
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This herby lemon risotto with halloumi is definitely unique and will be a great addition to your menu.
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Ingredients
- 1 tbsp olive oil
- 1 brown onion peeled and chopped finely, small
- 1 clove garlic peeled and crushed
- 150 g arborio rice
- 75 ml white wine optional, replace with stock if you'd prefer
- 600 ml vegetable stock use vegetable bouillon for gluten free
- 1 tsp vegetable oil
- ½ halloumi cheese sliced, block
- 30 g Parmesan Cheese grated (or other cheese if you prefer)
- lemon juice of ½ lemon
- salt good pinch
- black pepper good pinch
- 1 cup baby spinach packed
- 1 cup watercress packed
- basil roughly torn, fresh, small handful
- parsley roughly torn, small handful, fresh
To Serve:
- lemon zest of half
- lemon juice squeeze
- black pepper freshly ground
Instructions
- Heat 1tbsp of oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent. Put 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.
- While 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.
Nutrition Information
Show Details
Calories
426kcal
(21%)
Carbohydrates
71g
(24%)
Protein
11g
(22%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
1529mg
(64%)
Potassium
303mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2705IU
(54%)
Vitamin C
16.1mg
(18%)
Calcium
226mg
(23%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 71g | 24% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 1529mg | 64% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2705IU | 54% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 226mg | 23% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3
4 reviews
Average
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