• 2 cups Arborio rice or Carnaroli
• ½ chopped onion
• 2 garlic gloves chopped
• 2 tablespoons chopped fennel
• 4 tablespoons olive oil
• ½ cup white wine
• 1 liter chicken stock
• 2 tablespoons freshly chopped herbs (dill, oregano, tarragon, parsley, basil, mint)
• ½ halloumi cheese cut in small cubes
• 3 slices of smoked lountzacut in small cubes
• 2 tablespoons cold butter

Method:

• Heat a non-stick pan and add a few drops of olive oil. Sautéthecubedhaloumiuntil it turns a golden colour. Remove from heat and place the haloumi on a paper towel to dry.
• Bring the stock to a boil in a medium sized pot and make sure you keep it warm.
• In another deep pot, heat a little olive oil and sauté the onion, garlic and fennel. Add the risotto and sauté for another 2-3 minutes.
• Add the wine to the risotto mixture and allow the rice to absorb it.
• Lower the heat and slowly add small amounts of the stock to the risotto and allow for the liquid to be absorbed before adding more stock.
• Once the stock is finished and the risotto cooked add the fresh herbs, haloumi and lountza. Finish by adding the butter and mixing all together.
• Serve the risotto hot.