HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHalloumi And Sun Dried Tomato Risotto
Halloumi and Sun-Dried Tomato Risotto

Halloumi and Sun-Dried Tomato Risotto

with Baby Plum Tomatoes, Lemon Crumb and Rocket Salad

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Our Halloumi and Sun-Dried Tomato Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:CeleryMilkCereals containing glutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

20 grams

Vegetable Stock Paste


1 sachet

Sun-Dried Tomato Paste

175 grams

Risotto Rice

125 grams

Baby Plum Tomatoes

250 grams



½ unit(s)


10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

40 grams


Not included in your delivery

500 milliliter(s)

Water for the Risotto

1 tbsp

Olive Oil for the Dressing

1 tbsp

Olive Oil for the Crumb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3917 kJ
Energy (kcal)936 kcal
Fat45.4 g
of which saturates22.3 g
Carbohydrate87.3 g
of which sugars10.4 g
Protein41.9 g
Salt5.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Oven dish
Aluminum Foil
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Fill and boil your kettle.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Pour the boiling water for the risotto (see ingredients for amount) into a jug with the vegetable stock paste, stir well and set aside your stock.


Heat a drizzle of oil in a large ovenproof saucepan on medium-high heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
When the oil is hot, add the onion and cook until softened, 4-5 mins, stirring occasionally.
Stir in the garlic and sun-dried tomato paste and cook for 1 min more.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.


Pour the stock into the rice pan, then add the baby plum tomatoes.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, cut the halloumi into slices (3 per person). Place them into a small bowl of cold water and leave to soak.


While the risotto bakes, zest and halve the lemon (see ingredients for amount).
Heat the olive oil for the crumb (see ingredients for amount) in a medium frying pan on medium-high heat.
Add the breadcrumbs and season with salt and pepper. Toast until golden, 3-4 mins, stirring frequently.
Once golden, stir in half the lemon zest, then transfer to a small bowl.


Pop the (now empty) frying pan back on medium-heat with a drizzle of oil. Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Once the oil is hot, add the halloumi and fry until golden, 2-3 mins each side.
Meanwhile, squeeze the lemon juice into a large bowl. Add the olive oil for the dressing (see ingredients for amount), a pinch of sugar (if you have any), and season with salt and pepper. Whisk together with a fork.


When the risotto is cooked, remove it from your oven and add a splash of water to loosen if needed.
Stir in a knob of butter (if you have any), the grated hard Italian style cheese and the remaining lemon zest. Season to taste if needed.
Add the rocket to your bowl of dressing and toss to coat.
Spoon the risotto into your bowls, then top with the halloumi and a sprinkle of the lemon crumb. Serve with the salad alongside. Enjoy!