By Lyn Funnell
All ingredients are approximate. Keep tasting while you’re cooking.
This is a very simple dish, but delicious!
I won a Nationwide competition with it.
I used Sussex Halloumi from the High Weald Dairy
Olive oil
8ozs (.176 kg) approx. Halloumi, cubed
1 onion, chopped
8ozs (.176 kg) squash, cubed
8ozs (.176kg) Arborio rice ( long-grain will do, but stir it more often.)
Vegetable stock (A stock cube will do.)
Chopped parsley
Seasoning
Dry-fry the Halloumi in a large frying-pan for about 2 minutes until beginning to go brown. Remove from pan.
Add some olive oil to the pan; enough to cover the base.
Add the onion and fry slowly until transparent
Add the squash, rice, parsley, the Halloumi and enough vegetable stock to cover the ingredients. Stir and season.
You can add a few chopped mushrooms if you like.
Simmer for about half an hour. Stir regularly. Add more stock as it’s absorbed.
The rice should become creamy.
Taste. Adjust the seasoning.
Leave to stand for about 5 minutes to absorb the stock.
Serve with more parsley sprinkled on top.
