Submitted by Lyn Funnell
This is a very simple, orginal dish, but delicious. All ingredients are approximate, so keep tasting while you’re cooking.
Ingredients
- Olive Oil
- 8ozs (175g) Halloumi cheese
- 1 onion, chopped
- 80zs (175g) squash, cubed
- 8ozs (175g) Arborio rice
- Approx. 1 pint (568ml) vegetable stock (A stock cube will do)
- Chopped parsley
- Salt and pepper to taste
Method
- Dry-fry the halloumi in a large frying pan for about 2 miniutes until it starts to brown. Remove from pan.
- Add some olive oil to the pan; enough to cover the base. Add the onion and fry slowly until transparent.
- Add the squash, rice, parsley and enough stock to cover the ingredients.
- Stir and season.
- Simmer for about half an hour, stirring regularly. Add more stock gradually as it absorbs.
- Once the rice is cooked and creamy, taste and adjust the seasoning if required.
- Leave to stand for about 5 minutes to absorb any remaining stock.
- Sprinkle some more parsley on top and serve.
(Cooking Club tip: When cooking a risotto, use your rice packet as a guide to get the perfect finish, as cooking times may vary.)
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