- 3 dl/1.2 cups of risotto rice (Arborio rice)
- 10 dl/4 cups water
- 2 vegetable stock pots or vegetable cubes
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 0.5g saffron
- 3 tbsp butter
- 2 tbsp olive oil
- Salt to taste
- 1 red pepper, sliced into medium size pieces
- 150g green peas
- 225g halloumi cheese
- handful of parsley, finely chopped
Finely chop onion and garlic. Fry with butter and olive oil in a medium size sauce pan until just soft, not browned.
Add saffron and rice to the onion mixture and stir. Pour in water and add vegetable stock pods. Turn the heat up and wait for the water to boil. As soon as the water is boiling, bring the heat down to low, place a lid on the sauce pan and let the rice simmer for about 30 minutes until the water has been absorbed and the rice is cooked.
Cut the halloumi into bite-size pieces and fry with olive oil in a frying pan until golden. Once the halloumi is almost done, add slices of red pepper and fry for another 1-2 minutes.
If you are using frozen peas, defrost them according to the instructions on the package. Fold in the green peas with the cooked rice. Serve the rice topped with halloumi, red peppers and a sprinkle of parsley.