Summer Risotto, Halloumi Croutons

Wed, 3 June 2026

Takes 1 hour
Makes 4
Ingredients:
2tbls olive oil
Salt & Pepper to taste
2 tbls butter (change to oil to make vegan)
1 medium white onion, chopped finely
3-4 garlic cloves, crushed
300g risotto rice, unwashed
200ml white wine
1L vegetable stock
100ml cream/creme fraiche/vegan cheese
50g parmesan/nooch
Summer Greens
1 courgette, cut into half moons
1 bunch of either asparagus/sugar snaps/mange tout/tenderstem broccoli
200g garden peas, defrosted
Small bunch parsley & mint, finely chopped
For the halloumi croutons:
100g halloumi, small cubes
2 tbsp cornflour
1 teaspoon onion powder
½ paprika
1 tbsp olive oil for frying

Preheat oven to 200C
Place the chosen vegetable on a roasting tray and season with plenty of salt pepper and olive oil.
Roast in the oven for 10-15mins for greens & mushrooms and 30 mins for squash or until tender. It is a good idea to toss them after about 5 minutes.

In a deep pot, add your butter and chopped onion. Allow to sweat over a low to medium heat for ten minutes- 15 minutes while the veg is cooking. This will get translucent and soft.
Add the crushed garlic and cook another 5 minutes. Season with lots of sea salt & freshly ground black pepper.

Higher the heat a little, toss in the rice and coat it fully with the butter and other ingredients, allowing the edges to become translucent. Then pour in the white wine and let it bubble and reduce.

Over a medium heat, add a ladle of the hot stock and simmer until absorbed, stirring occasionally. Repeat this process a ladle at a time and keep stirring until absorbed.

Save a ladle or two of stock and put it in a food processor or in a bowl with a handgun.  Take half of the roasted veg & herbs of choice and blend with the stock, I add in half the peas now too, creating a beautiful sauce. Pour this into the rice and allow to absorb.

Taste the rice to see if it is cooked. It will still have a bite to it but not too hard. If it is too hard just add some more stock or water until cooked. 

Take the remaining veg from the oven tray and add them to the rice. Fold in the cream/crème fraiche,parmesan & taste for seasoning.
For the halloumi croutons:
In a separate pan, add 2 tbsp oil and place over a hot heat. 

In a large bowl, toss the halloumi cubes with cornflour, onion powder & paprika. Fry in the hot oil for a few minutes, tossing as they go golden brown.

Garnish each plate of risotto with halloumi croutons and some chopped herbs and hazelnuts for the squash version.