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Skillet Halloumi Risotto
A skillet Italian halloumi risotto with garlic and zucchini, finished with chili flakes, oregano and extra virgin olive oil, served over polenta.
Ingredients
Instructions
Slice the halloumi and sear it over medium-high heat until golden on both sides, about 7 minutes.
Add the garlic and zucchini, cooking until softened, about 7 minutes.
Stir in the chili flakes, oregano, extra virgin olive oil and fresh basil for a final minute.
Cook the polenta separately, stirring often until creamy.
Let the halloumi mixture simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
