Lemon Risotto with Halloumi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and bright risotto made with arborio rice, white wine, and lemon, topped with fried halloumi cheese and served with spinach and watercress. Fresh and flavorful enough for vegetarians and meat-eaters alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tbsp olive oil
- 1 small brown onion (peeled and chopped finely)
- 1 clove garlic (peeled and crushed)
- 150 g (5.5 oz) Arborio rice
- 75 ml (2.5 fl oz) white wine (optional, replace with stock if you'd prefer)
- 600 ml (7 fl oz) vegetable stock (use vegetable bouillon for gluten-free)
- 1 tsp vegetable oil
- ½ block halloumi (sliced)
- 30 g (1 oz) Italian style vegetarian hard cheese (grated (or Parmesan if you prefer - note Parmesan isn't vegetarian))
- juice of ½ a lemon
- pinch salt and black pepper
- 30 g (1 packed cup) baby spinach
- 30 g (1 packed cup) watercress
- small handful of fresh basil (roughly torn)
- small handful of fresh parsley (roughly torn)
- zest of half a lemon
- squeeze of lemon juice
- freshly ground black pepper
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1759mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 713mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.