Creamy Roasted Tomato Rice with Seared Halloumi and Crispy Basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray and toss them with 1 tablespoon olive oil, half of the minced garlic, the smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 18 minutes, until very juicy and lightly caramelized.

2. 2

   Meanwhile, heat the vegetable broth in a small saucepan and keep it warm over low heat.

3. 3

   In a wide skillet or shallow pot, heat 1 tablespoon of olive oil and the butter over medium heat. Add the yellow onion and cook for 5 minutes until softened. Stir in the remaining garlic and cook for 30 seconds more.

4. 4

   Add the arborio rice to the pan and stir for 1 minute to lightly toast it. Add one ladle of the hot vegetable broth and cook, stirring frequently, until the liquid is almost fully absorbed.

5. 5

   Continue adding the vegetable broth gradually, stirring between additions, for 16 to 18 minutes. The rice should become creamy and tender, with a slight al dente bite.

6. 6

   Stir in the roasted tomatoes with all their juices, the cooking cream, grated Parmesan cheese, lemon zest, lemon juice, 1/2 teaspoon salt, and the remaining black pepper. Mix well and cook for 2 more minutes over low heat.

7. 7

   Pat the halloumi cheese dry with paper towels. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat and sear the halloumi for 1 to 2 minutes per side, until deeply golden.

8. 8

   In the same hot skillet, carefully add several fresh basil leaves and fry them for 10 to 15 seconds until crisp. Remove immediately and drain on paper towels. Reserve the remaining fresh basil leaves for serving.

9. 9

   Spoon the creamy rice into shallow bowls, top with the seared halloumi, scatter over the crispy basil, and finish with the remaining fresh basil leaves. If desired, add a little extra grated Parmesan cheese before serving.