Beetroot and Red Wine Risotto with Seared Halloumi

Beetroot and Red Wine Risotto with Seared Halloumi

From   Style Chef

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Rice

Type: Fusion

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


  • 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


  • 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.