Pea and Halloumi Risotto
Ingredients
- 1 teaspoon olive oil
- 1/4 cup spring onions, chopped (about 4, white and green parts)
- 1 vegetable stock cube
- 3 1/2 cups hot water
- 1 cup peas, defrosted
- 1/3 cup halloumi, grated (check your haloumi is the fresh variety rather than dried as it can be quite salty)
- 1 tablespoon finely chopped parsley
Preparation
Take the peas out of the freezer and leave them to the side to defrost
Heat the olive oil in a large pan over a medium heat and add the spring onions. Cook for two minutes
While the onions are cooking, dissolve the stock cube in the hot water and keep warm on the stove
Add the rice to the onions and oil mixture and mix well
Add the stock to the rice, half a cup at a time, stirring almost continuously. Wait for the stock to be fully absorbed before adding in the next bit
Once you have added almost all the stock (about half a cup remaining) stir in the peas, halloumi and parsley along with the last bit of stock
When all the stock has been absorbed but it still looks creamy check your rice is cooked properly. It should still have a very slight bite. Serve immediately