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 (or more if you prefer)
- salt and pepper
- Zest of 1 unwaxed lemon
Preparation
Slice the leeks lengthways, wash well, discard tough outer layer and ends, and finely slice.
Cook the leeks in olive oil over medium heat until soft but not colored, about 10 minutes.
Keep the vegetable stock hot in a pan.
Add the garlic and cook for another minute.
Add the rice and mix well with the leeks.
Add the hot stock 1/2 cup at a time, stirring continuously, and add more when fully absorbed, until the rice is creamy and soft but still has a little resistance, using about 5 cups depending on the rice brand.
When the rice is almost ready, after adding about 4 1/2 cups of stock, add the herbs and peas, mix in, and continue cooking with stock until the rice is cooked.
Taste and season with salt and pepper.
For the Halloumi, either mix it in with the peas and herbs to soften slightly, or cook it separately in a little olive oil until golden and add on top.
Add the lemon zest and serve.
