Ingredients

  • 1 butternut squash, roasted
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 300g Arborio rice
  • 150ml white wine
  • 800ml vegetable stock
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 tbsp butter
  • 150g Dodoni Halloumi, cubed
  • handful of chilli flakes
  • salt & pepper to taste

Process

  • Preheat the oven at 200°c. Halve the butternut squash, drizzle with olive oil, season with salt and place on a baking sheet. Roast for 30-40 minutes until the butternut squash is cooked and is starting to caramelise
  •  Once cooked, cut the butternut squash into cubes, puree half and set aside
  •  Fry the onion in a splash of olive oil in a large frying pan. When the onion is soft, add the garlic and fry for another 20 seconds and then add the rice, making sure it is coated in the oil
  •  Splash in the wine and allow to reduce. Stir the butternut squash puree through the stock and then add to the rice, ladle by ladle. Allow the rice to absorb the stock before adding more and stir continuously
  •  Whilst keeping an eye on the risotto, slice the Dodoni Halloumi along the seam and cut into cubes. Roll in chilli flakes and fry until golden brown with a soft chewy inside
  •  When the risotto is done, add the roasted butternut squash cubes and halloumi bites to add incredible texture and flavour to the dish

Top Tip: Add delicious pan fried Halloumi to any risotto or roasted vegetable recipe for an extra salty bite and to liven up veggie dishes