Rather than make a standard mushroom risotto, I decided to liven it up a bit by adding some fresh vegetable flavours and grated halloumi. I am very happy with the result – three dishes in one!
INGREDIENTS
400g risotto rice
1 white onion, chopped
3 tbs olive oil
1 tbs white wine vinegar
2 garlic cloves, chopped
2 bay leaves
3 sprig of thyme
3 cups vegetable stock
1 cup white wine
2 tbs cream cheese (or creme fraiche)
50g Parmesan cheese, grated
150g halloumi cheese, grated
Salt and pepper to taste
Extra Flavour Ingredients
- 100g green peas (fresh or frozen) and 3 tbs fresh mint, chopped
- 1 cup oven-roasted pumpkin (seeded and peeled) with 2 tbs chives, snipped
- 100g cherry tomatoes (remove the skin) with 3 tbs fresh basil, chopped
METHOD
Heat the pan, add the oil and then the garlic and onion. Sauté until soft.
Add the rice, stir for 5 minutes on low heat then add the wine and herbs. Mix well, then add the vegetable stock a little at a time.
When the rice is cooked add the cream, halloumi cheese and vinegar. Check the seasoning.
Separate into three bowls and add one set of flavourings into each bowl (peas, pumpkin and tomatoes). Sprinkle Parmesan cheese on the top.