Hot honey halloumi with lemon/herb risotto

Hilltop_Hot_Honey_Halloumi_Risotto_Recipe
Back to blog

Hot honey halloumi with lemon/herb risotto

Servings

2

"Risotto is one of my favourite things to cook. Doesn’t take that long but needs constant attention. It’s so versatile and can be a dish on its own or a side dish and it takes on so many flavours.

Kept this one fairly simple with some nice lemon and herb flavours as I wanted the halloumi to be the star. Flavoured the cheese with hot honey and chilli to give it a nice kick and a drizzle of balsamic at the end for sharpness to contrast against the creamy risotto."

(Created by @yorkshire.foody )

Hot honey halloumi with lemon/herb risotto

Ingredients

  • 800ml vegetable stock
  • 160g Arborio rice
  • 1tbsp olive oil
  • 1 clove garlic - minced
  • 1 small onion, finely chopped
  • 100ml white wine
  • Juice and Zest of 1 lemon
  • Fresh Parsley
  • 1/2 tsp dried Thyme
  • 25g Parmesan
  • 160g halloumi cut into slices
  • 1 tbsp Hilltop Hot Honey
  • 1/2 tsp chilli flakes
  • Salt and pepper
  • Balsamic glaze to finish

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.

blank

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

Our Blog Posts

View all
1 3
View all