Beetroot and Red Wine Risotto with Seared Halloumi

Beetroot and Red Wine Risotto with Seared Halloumi

By Chef Shailendra Kekade

From Style Chef

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Rice

Type: Fusion

Key Ingredients:

Ruby red risotto served with seared halloumi cheese slices – a treat for the eyes and for the palate too

Ingredients

Beetroot puree 1 cup
Red wine 1 cup
Arborio rice 2 cups
Halloumi cheese 4 tbsps
Borges olive oil 2 tbsps
Garlic, chopped 2 tbsps
Onions, chopped 1 cup
Celery, chopped 1 tsp
Vegetable stock 2 cups
Salt to taste
Black peppercorns, crushed to taste
Balsamic vinegar 1 tbsp
Butter 3 tbsps
Parmesan cheese, grated 2 to 3 tbsps
Fresh mint leaves, chopped to garnish

Methods

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.
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.
Add beetroot puree, mix and cook on low heat till the rice is cooked al-dante.
Add butter and parmesan cheese and mix well.
Dice Halloumi cheese. Heat remaining olive oil in another non-stick pan, add the Halloumi cheese slices and sear.
Sprinkle mint leaves and crushed black peppercorns on them and saute till the cheese slices are golden.
Transfer risotto onto a serving platter, arrange the halloumi cheese slices around it and serve hot.

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