Halloumi and Sundried Tomato Risotto
with Baby Plum Tomatoes, a Lemony Crumb and Rocket Salad
This HelloFresh recipe of Halloumi and Sundried Tomato Risotto is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day
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.
1 unit(s)
Onion
1 unit(s)
Garlic
20 grams
Vegetable Stock Paste
(ContainsCelery)1 sachet(s)
Sun-Dried Tomato Paste
175 grams
Risotto Rice
125 grams
Baby Plum Tomatoes
250 grams
Halloumi
(ContainsMilk)½ unit(s)
Lemon
10 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)40 grams
Rocket
Not included in your delivery
450 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Dressing
1 tbsp
Olive Oil for the Crumb
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 (see ingredients for amounts) into a jug with the vegetable stock paste, stir well and set aside.
Heat a drizzle of oil in a large ovenproof saucepan on medium-high heat. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer it to an ovenproof dish before the risotto goes in the oven. When the oil is hot, add the onion and cook until softened, 4-5 mins, stirring occasionally. Add the garlic and sundried tomato paste and cook for 1 min more. Stir in the risotto rice and cook until the edges are slightly translucent, 1-2 mins.
Next, pour the stock into the rice then add the baby plum tomatoes. Bring it back to the boil then cover with a lid (or some tightly fitting foil). Pop onto the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins. Meanwhile, cut the halloumi into three slices per person. Place the halloumi slices in a small bowl of cold water and leave to soak.
While the risotto is cooking, zest and halve the lemon (see ingredients for amount). Heat the olive oil for the crumb (see ingredients for amount) in a frying pan on medium-high heat. Add the breadcrumbs and season with salt and pepper. Toast them until golden, 3-4 mins, stirring every minute. Once golden, stir in half the lemon zest and transfer it into a bowl.
Pop the frying pan back on medium-heat and add 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, lay in the halloumi slices. Fry until golden, 3-4 mins on each side, then remove the pan from the heat. 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 some), and season with salt and pepper. Whisk together with a fork.
When the risotto is cooked, remove it from your oven. Carefully take the lid off the pan and add a splash of water to loosen if you need to. Stir in a knob of butter (if you have some) and the remaining lemon zest. Taste and season with salt and pepper if needed. Add the rocket to your bowl of salad dressing and toss to coat. Share out the risotto into your serving bowls, top with the halloumi and finish with a sprinkling of the lemony crumb. Serve with the salad alongside. Enjoy!