Wash the parsley and finely chop the stems. Finely to coarsely chop the leaves as well and set them aside for later. Peel the garlic and shallot and finely dice both. Place the tomatoes in a bowl and crush them with your hands.

Pour olive oil into a large frying pan or wide pot and sauté the shallots and garlic with a pinch of salt over medium heat. After about a minute, add the parsley stems and sauté for another minute.

Add the tomatoes and about 400 milliliters of water, increase the heat, and bring the sauce to a boil. Then add the orzo and simmer gently, covered, for 14 to 15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Meanwhile, coarsely grate the halloumi using a box grater or cheese grater.

Once the pasta is al dente, reduce the heat and stir in the grated halloumi and chopped parsley. Season the risotto with salt and pepper and serve.