Lemon Risotto With Fried Halloumi Cheese & Cherry Tomatoes

by | Jan 20, 2020 | Entrees, Side Dishes

Lemon juice and zest gives this warm and comforting Lemon Risotto a double punch of flavor. Topped with pan-seared sweet grape or cherry tomatoes and pan-fried Halloumi cheese slices,  it’s a luxurious winter entrée to enjoy on a chilly day.

Lemon Risotto
INGREDIENTS
4 cups chicken stock
3 tablespoons butter
1 large shallots, chopped
1 cup arborio rice
4 tablespoons lemon juice
½  cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
4 teaspoons grated lemon peel
Kosher salt
Fresh ground pepper
1 tablespoon chopped fresh parsley

 

INSTRUCTIONS
Add the chicken stock to a pot and bring to simmer over medium heat. Reduce heat to low and cover to keep warm. Melt the butter in a large saucepan over medium heat. Add shallots and sauté about 6 minutes or until the shallots are tender. Add rice and sauté about 2-3  minutes. Add the lemon juice and stir until absorbed, about 1 minute. Add 1 cup hot broth and simmer until absorbed, stirring frequently. Add remaining broth 1 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 30-35 minutes. Stir in cheese and remaining lemon juice and peel. Season the risotto with salt and pepper. Transfer to warm bowls and top with the sautéed tomatoes, Halloumi cheese, and a sprinkle of fresh chopped parsley. Makes 4 servings

 

Sautéed Tomatos & Halloumi Cheese 
INGREDIENTS
1 tablespoon, plus 2 teaspoons olive oil
8 ounces halloumi cheese
1 cup cherry or grape tomatoes
2 springs fresh oregano or ½ teaspoon dry

 

INSTRUCTIONS
Slice the halloumi in slices about ¼” thick. Heat one tablespoon olive oil in a medium sauté pan over medium high heat and fry the halloumi cheese slices for about 2 -3 minutes on each side until golden brown. Remove and drain on a plate lined with paper towels. Add the remaining 2 teaspoons olive oil to the sauté pan then the tomatoes and oregano. Sautéing for 4-5 minutes until the tomatoes start to pop. Add the over the top of the Lemon Risotto with the fried Halloumi cheese and tomatoes.