Orzo Risotto With Halloumi

This creamy orzo risotto is an easy weeknight dinner made with just a handful of simple ingredients. Instead of serving the halloumi on top, it's coarsely grated and stirred directly into the hot orzo, where it softens into little pockets of salty, cheesy goodness.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 Servings

Calories: 549 kcal per serving

Ingredients

1 bunch - flat-leaf parsley
1 - shallot
2 cloves - garlic
14 ounces - whole peeled tomatoes
2 teaspoons - olive oil
salt and pepper
5 ounces - orzo (kritharaki noodles)
4 ¼ ounces - Halloumi cheese

Instructions

Wash the parsley and finely chop the stems. Roughly chop the leaves and set them aside for later. Peel and finely dice the garlic and shallot. Place the canned tomatoes in a bowl and crush them with your hands.
Heat the olive oil in a large skillet or wide pot over medium heat. Add the shallot and garlic along with a pinch of salt and cook for about 1 minute. Stir in the parsley stems and cook for another minute, until fragrant.
Add the crushed tomatoes and 1⅔ cups (400 ml or 13.5 fl oz) of water. Increase the heat and bring the sauce to a boil. Stir in the orzo, reduce the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
Meanwhile, coarsely grate the halloumi cheese.
Once the pasta is al dente reduce the heat to low and stir in the grated halloumi and chopped parsley until the cheese has softened slightly. Season to taste with salt and pepper, then serve immediately.

Nutrition