Risotto with Veggies and Halloumi

Risotto - Halloumi-Veggies
Ingredients for 4 people
Risotto
- 300g Risotto rice
- 30g Butter
- 4cl Olive oil
- 50g Tomate paste
- 1l Vegetable stock
- 4 Cloves of garlic
- 1/16l Wihte wine
- Salt
- Pepper
- 30g Parmesan cheese
- 8 pieces of sun dried
tomatoes
Halloumi and Veggies
- 2 Pck Halloumi
- 2 Carrots
- 1 Courgette
- 8 Pieces of asparagus
- 8cl Olive Oil
- Salt
- Pepper
- Herbs

Preparation
Risotto
1. Cut the garlic in small pieces and put it into a pot together with the olive oil and
heat it.
2. In between wash the rice to remove the preservative. Then add it to the pot and
deglaze garlic and rice with the white wine.
3. Add the tomato paste and a small amount of the soup and let it simmer. When
the soup is boiled away add a further amount of soup. Repeat that process until the
rice is cooked al dente (about 20 minutes).
4. In the end take the grated parmesan cheese and butter and stir it for about one
minute. Add salt and pepper as you like and then keep it warm
Halloumi and Veggies
1. Cut each halloumi into four peaces and the veggies into smaller pieces.
2. Put 4cl of the olive oil into a pan. When it is hot, sear the halloumi on both sides.
Then keep it warm.
3. Put 4cl of the olive oil into the pan. When it is hot, sear the veggies in it for some
mintes. Then put the pan into the oven for 20 minutes at 150 degrees.
Serving the food
1. Take the risotto and put it on a plate in form of a line.
2. Place 2 pieces halloumi and some veggies on top of each plate.
3. Bon appetit! ☺