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One-Pot Halloumi Involtini
A one-pot Italian halloumi involtini with eggplant and cherry tomatoes, finished with extra virgin olive oil, parmesan and chili flakes, served over risotto rice.
Ingredients
Instructions
Slice the halloumi and grill it over medium-high heat until well browned, about 6 minutes.
Add the eggplant and cherry tomatoes, cooking until softened, about 4 minutes.
Stir in the extra virgin olive oil, parmesan and chili flakes for 2 minutes.
Cook the risotto rice separately, stirring until creamy.
Let everything simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the risotto rice, 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.
