SERVES 6 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 1 HOUR
This is a family favourite and an easy one pan meal that looks quite impressive if you are entertaining. We named it autumnal risotto because of the colours, but you can of course make it any time of the year!
2 medium sweet potatoes
2 medium courgettes
2 yellow peppers
Freshly ground mixed peppercorns
350g long grain rice
800g tinned lentils
800ml vegetable stock
120ml white wine
250g Cyprus Village halloumi cheese, cubed
Chopped fresh parsley, to garnish METHOD
Preheat the oven to 200°c/180°c fan/Gas Mark 6. Prepare all the vegetables by cutting them into similar sized cubes. Cut the leek lengthwise into quarters and then slice.
Place the vegetables into a deep roasting tray and drizzle over the olive oil. Add a generous amount of pepper (but no salt, as you may find it salty enough once you have added the halloumi and stock).
Place the roasting tin, uncovered, on the middle shelf of the oven for 25 minutes. Remove it from the oven, drain off any liquid, then add the rice, lentils, stock, wine and halloumi to the roasted vegetables.
Stir everything well, cover the tin with foil and then put it back in the oven for 35 minutes or until the rice is cooked. Check and stir halfway through the cooking time.
Garnish the risotto with fresh parsley and serve.