Directions

1. Infuse the veg stock with herbs and lemon zest and simmered on a low heat.

2. Heat the oil in a pan. Fry onions on a medium heat for 5 mins until soft and add garlic. Add the rice and stir for a few minutes and makes a hissing sound.
3. Stir in the wine. Reduce heat to simmer. Add stock, one ladle at a time, stirring until it is absorbed. Usually takes 15-20 mins.
4. When just about cooked stir in the herbs, lemon juice and zest and cook for 1 to 2 mins more. Remove from the heat and add the parmesan. Season, cover and leave for a few minutes to rest.
5. While the risotto rests, pan fry the slices of halloumi in a little oil and drizzle with honey, balsamic glaze and the chilli flakes.

Optional:

1. Plated with some pea shoots, purple radish and garlic chives.