Courgette, Bacon & Halloumi Risotto

Courgette, Bacon & Halloumi Risotto

Ingredients:

  • 2 Tbsp olive oil
  • 25 gm butter
  • 2 onions finely diced
  • 2 cloves of garlic finely sliced
  • 1 1/2 Cups Medium grain rice
  • 100 ml white wine
  • 6 cups of hot chicken stock (can use vegetable stock)
  • 1 to 1 1/2 Tbsp Bangin’ Beef Rub to taste
  • 2 courgettes, grated
  • 60 gm butter diced
  • 50 gm Parmesan grated
  • 200 gm bacon, diced & cooked til crispy, set aside until required
  • 200 gm halloumi cheese, sliced into 8 equal pieces
  • Original Salt Rocks

Method:

  1. Place olive oil & 25 gm of butter into a large saucepan on a low heat, add the onions, cook gently until softened & translucent. Add the garlic & cook for 1 further minute.

  2. Turn the heat up to medium, now add the rice, stirring well to coat the rice in the oil & butter, add the wine & let it reduce by two thirds.

  3. Now start to add the stock to the rice, 1 ladle at a time, stirring constantly, only adding another ladle of stock once the previous is nearly absorbed. Continue cooking & stirring for approximately 20 minutes until the rice is tender but still firm ál dente’. If you have used all your stock & feel you need a little more, you can add some water instead.

  4. Now add the Bangin’ Beef Rub to season, stir, taste, add more seasoning if needed.

  5. In a separate pan cook the halloumi on both sides in a little olive oil until golden, while the halloumi is cooking, gently stir in the grated courgettes to the risotto, allow the risotto to rest for a couple of minutes before mixing in the remaining butter & Parmesan.

  6. Divide the risotto onto 4 plates & top each with two slices of halloumi. Season with Original Salt Rocks.

  7. Enjoy!

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