Beetroot and Red Wine Risotto with Seared Halloumi

Method

1. Heat 1 tbsp olive oil in a deep non-stick pan, add garlic, onion and celery and saute for 2 minutes. Add Arborio Rice and sauté for 2 minutes.
2. Add vegetable stalk, mix and cook on high heat. Add salt, crushed black pepper and red wine and mix well. Add balsamic vinegar and mix.
3. Add beetroot puree, mix and cook on low heat till the rice is cooked al-dante.
4. Add butter and parmesan cheese and mix well.
5. Dice Halloumi cheese. Heat remaining olive oil in another non-stick pan, add the Halloumi cheese slices and sear.
6. Sprinkle mint leaves and crushed black peppercorns on them and saute till the cheese slices are golden.
7. Transfer risotto onto a serving platter, arrange the halloumi cheese slices around it and serve hot.

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