Lemon Herb Risotto with Sugar Snap Peas and Halloumi Cubes

Ingredients

• 1 Shallot
• 1 Organic lemon
• 4 tbsp olive oil
• 375 g ORYZA risotto rice
• 1 l vegetable broth
• 400 g sugar snap peas
• 1 bunch herbs (20 g; parsley, basil, dill)
• 250 g Halloumi cheese
• Salt
• Pepper

Instructions

1. 1.

   Peel and chop the shallot. Rinse the lemon hot, dry it, grate the zest, and squeeze out the juice. Heat 2 tbsp olive oil in a pot. Sauté the shallot for 3 minutes over medium heat. Add the risotto rice and stir until the grains are translucent. Deglaze with lemon juice, add broth, and bring to a boil. Reduce heat to low and simmer the rice for 18–20 minutes, stirring occasionally. The risotto should be creamy yet the grains firm.

2. 2.

   While the risotto cooks, trim and wash the sugar snap peas. Wash the herbs, shake dry, and chop. Pat the halloumi dry and cut into 1 cm cubes.

3. 3.

   Heat remaining oil in a pan. Sauté the sugar snap peas for 6–7 minutes over medium heat. Season with salt and pepper. Remove from the pan and set aside. In the same pan, brown the halloumi cubes for 8 minutes on all sides over medium heat. Return the peas to the pan and warm together for 3 minutes.

4. 4.

   Stir the risotto with herbs and lemon zest, seasoning with salt and pepper. Plate the risotto onto four bowls, topping each with sugar snap peas and halloumi cubes.