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! 👩🍳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.
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.
Other Risotto Ideas
Still got some risotto/arborio rice left? Check out these other fantastic Ideas:
Crispy bacon < for a non veggie versionRoasted veggies for an extra veggie versionTopped off with a nice piece of fishStir in shreds of leftover cooked chicken from your roast chicken dinner
This is a lovely light meal so of course there’s room for a treat like some sticky toffee pudding or a no-bake cheesecake afterwards. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This post was first published in May 2015. Updated in July 2021 with new photos, a video, and for housekeeping reasons. 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; Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
