Herby Lemon Risotto with Halloumi

Name: Herby Lemon Risotto with Halloumi
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 1tbsp olive oil; 1 small brown onion, peeled and chopped finely; 1 clove garlic, peeled and crushed; 150g/5.5 oz Arborio rice; 75ml/2.5fl oz white wine (optional, replace with stock if you'd prefer); 600ml/7fl oz vegetable stock (use vegetable bouillon for gluten free); 1 tsp vegetable oil; 1/2 block halloumi, sliced; 30g/1oz parmesan, grated (or other cheese if you prefer); Juice of 1/2 a lemon; Good pinch of salt and black pepper; 1 cup baby spinach (packed); 1 cup watercress (packed); Small handful of fresh basil, roughly torn; Small handful of fresh parsley, roughly torn; To Serve:; Zest of half a lemon; Squeeze of lemon juice; Freshly ground black pepper

Herby Lemon Risotto with Halloumi was pinched from <a href="http://kitchensanctuary.com/2015/05/herby-lemon-risotto-with-halloumi/" target="_blank">kitchensanctuary.com.</a>

"This Herby Lemon Risotto with Halloumi is fresh, light and so full of flavour even the carnivores will love it!..."

INGREDIENTS

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1tbsp olive oil

•

1 small brown onion, peeled and chopped finely

•

1 clove garlic, peeled and crushed

•

150g/5.5 oz Arborio rice

•

75ml/2.5fl oz white wine (optional, replace with stock if you'd prefer)

•

600ml/7fl oz vegetable stock (use vegetable bouillon for gluten free)

•

1 tsp vegetable oil

•

1/2 block halloumi, sliced

•

30g/1oz parmesan, grated (or other cheese if you prefer)

•

Juice of 1/2 a lemon

•

Good pinch of salt and black pepper

•

1 cup baby spinach (packed)

•

1 cup watercress (packed)

•

Small handful of fresh basil, roughly torn

•

Small handful of fresh parsley, roughly torn

•

To Serve:

•

Zest of half a lemon

•

Squeeze of lemon juice

•

Freshly ground black pepper

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