Leek, Pea, and Halloumi Risotto
Ingredients
- 3 large leeks
- 4 tbsp olive oil
- 2L (8 cups) veg stock
- 2 garlic cloves, grated
- 2 cups arborio rice
- 1 1/2 cups frozen peas, defrosted
- 1/4 cup chopped parsley
- 1 tbsp finely chopped mint
- 1 block Halloumi
- salt and pepper
- Zest of 1 unwaxed lemon
Preparation
Slice the leeks lengthways, wash them well, discard the tough outer layer and ends, and finely slice them.
Cook the leeks over medium heat in the olive oil until soft but not coloured, about 10 minutes.
Have the vegetable stock in a pan and keep it hot.
Add the garlic and cook for another minute.
Add the rice and mix it well with the leeks.
Start adding the hot stock, 1/2 cup at a time, stirring continuously, and when it is fully absorbed, add another half cup, continuing until the rice is creamy and soft but still has a little resistance, which may take about 5 cups depending on the rice brand.
When the rice is almost ready after adding around 4 1/2 cups of stock, add the herbs and peas, mix them in, and continue cooking by adding stock until the rice is fully cooked.
Taste and season with salt and pepper.
For the Halloumi, either mix it in with the peas and herbs so it softens slightly, or cook it in a separate pan with a little olive oil until golden and add it on top of the risotto.
Add the lemon zest and serve.
Tips
Risotto rice is a cupboard staple that can be combined with various vegetables to create a meal.
