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🍽️ Creamy Risotto with Lemon, Herbs, Snap Peas, and Halloumi

732 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 organic lemon
• 4 tbsp olive oil
• 375 g ORYZA (risotto rice)
• 1 l vegetable broth
• 400 g snow peas
• 1 bunch herbs (20 g; parsley, basil, dill)
• 250 g halloumi cheese
• salt
• pepper

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Rinse the lemon under hot water and dry it.
3. 3. Finely grate the lemon zest and squeeze out the juice.
4. 4. Heat 2 tablespoons of olive oil in a pot.
5. 5. Sauté the shallot cubes in it for 3 minutes over medium heat until soft.
6. 6. Add the risotto rice and stir constantly until the grains look slightly translucent.
7. 7. Deglaze the rice with the lemon juice.
8. 8. Add the broth and bring everything to a boil.
9. 9. Let the rice simmer on low heat for 18 to 20 minutes until creamy.
10. 10. Thoroughly rinse the snap peas.
11. 11. Wash the herbs and dry them well.
12. 12. Chop the herbs finely.
13. 13. Dry the halloumi and cut it into approx. 1 cm cubes.
14. 14. Heat the remaining oil in a pan.
15. 15. Sauté the snap peas for 6 to 7 minutes over medium heat.
16. 16. Season the snap peas with salt and pepper.
17. 17. Remove the snap peas from the pan and set them aside.
18. 18. Fry the halloumi in the same pan for 8 minutes until golden brown.
19. 19. Add the snap peas back to the pan and warm them for 3 minutes.
20. 20. Stir the chopped herbs and lemon zest into the finished risotto.
21. 21. Finally, season the risotto to taste with salt and pepper.
22. 22. Divide the risotto among 4 plates.
23. 23. Garnish the plates with the snap peas and halloumi.

Nutrition per serving

• kcal: 732
• Protein: 30 g · Fett/Fat: 31 g · Carbs: 81 g