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Risotto with haloumi cheese and smoked lountza


    • 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




    • 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.



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