Lemon Risotto With Halloumi Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil and sauté onions until translucent.
• STEP 2.Add Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add vegetable broth and lemon juice, stirring constantly until the rice is cooked and creamy.
• STEP 4.In a separate pan, fry halloumi cheese until golden brown.
• STEP 5.Serve the lemon risotto topped with fried halloumi and garnish with lemon zest and fresh herbs.

Cooking Tips

• Use freshly squeezed lemon juice for the best flavor.
• Stir the risotto constantly to ensure even cooking and prevent sticking.
• Add a splash of white wine for extra depth of flavor.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a saucepan over low heat, adding a splash of broth to restore its creamy texture.
• Serve the lemon risotto as a main course with a side salad, or as a side dish with grilled chicken or fish.