Vegetable And Halloumi Risotto

,
@danniixbhri

Make yourself this midweek quick delicious vegetable and halloumi risotto with the following: – Risotto rice (I used this premade one because my local store doesn’t just have arborio rice). – Halloumi, grated – Vegetables of your choice/whatever you have in the fridge (I used cherry tomatoes, mushrooms, baby corn and asparagus all chopped up) – Garlic, red chilli, green onions (scallions), vegetable stock 1. In a saucepan put your risotto rice with some made up vegetable stock. I usually go two ladles before adding a ladle more at a time until the rice is cooked and the liquid gone. You want this on a medium heat or the water disappears before it cooks. 2. In a frying pan (skillet) put your garlic, chilli, mushrooms and green onions on a medium heat. 3. When you can see the mushrooms are starting to cook and shrink a little add in the baby corn. 4. Be sure to keep stirring and checking your risotto occasionally. When this is tasting done but has a small amount of liquid still to boil out add the asparagus to the vegetable mix. 5. Turn the heat off both and mix the vegetables and grated halloumi into the rice. 6. Serve and enjoy! #foodtok #foodlover #foodies #foodiesoftiktok #recipe #recipeoftheday #recipesoftiktok #homecooking #homecook #dinner #dinnerideas #midweekmeals #cookingonabudget #cooking #cookingathometiktoktv #fypfood

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Ingredients

  • Risotto rice (I used this premade one because my local store doesn’t just have arborio rice).
  • Halloumi, grated
  • Vegetables of your choice/whatever you have in the fridge (I used cherry tomatoes, mushrooms, baby corn and asparagus all chopped up)
  • Garlic, red chilli, green onions (scallions), vegetable stock

Method

  1. In a saucepan put your risotto rice with some made up vegetable stock. I usually go two ladles before adding a ladle more at a time until the rice is cooked and the liquid gone. You want this on a medium heat or the water disappears before it cooks.
  2. In a frying pan (skillet) put your garlic, chilli, mushrooms and green onions on a medium heat.
  3. When you can see the mushrooms are starting to cook and shrink a little add in the baby corn.
  4. Be sure to keep stirring and checking your risotto occasionally. When this is tasting done but has a small amount of liquid still to boil out add the asparagus to the vegetable mix.
  5. Turn the heat off both and mix the vegetables and grated halloumi into the rice.
  6. Serve and enjoy!

Storage And Eating Tips

You can use pretty much any cheese you want to here. I used halloumi because I was wanting to finish it off and find that when grated it melts down really well and gives a lovely gentle creaminess.

If you are intending to make extra you might want to add the cheese into the bit you are planning to eat only as certain cheeses are not going to stand up to the reheating test.

And of course, with me using things up in the fridge, you can choose whatever vegetables work for you and you happen to have in the fridge. This is of course meant to be a quick midweek meal.

If you have pure arborio rice then I recommend using that. You could probably use a different type of rice grain but remember it needs to be able to absorb all that stock and flavours without going mushy or breaking up when stirred.