Creamy mushroom lemon rice with golden halloumi and pistachios

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the pistachios on a small tray and toast for 5 to 6 minutes, until fragrant. Set aside.

2. 2

   Heat 1 tablespoon of olive oil in a wide skillet or pot over medium heat. Add the leek with a pinch of salt and cook for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the mushrooms, black pepper, and thyme leaves. Cook for 6 to 8 minutes, stirring, until the mushrooms are browned and their moisture has evaporated.

4. 4

   Add the short-grain rice and stir for 1 minute to coat the grains. Pour in the white wine and cook for 2 minutes until mostly reduced.

5. 5

   Begin adding the hot vegetable broth, about 200 ml at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Continue for 18 to 20 minutes until the rice is creamy and tender.

6. 6

   While the rice cooks, pat the halloumi 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 golden. Transfer the halloumi to a plate and drizzle with the honey.

7. 7

   When the rice is ready, lower the heat and stir in the butter, cooking cream, lemon zest, 2 tablespoons of lemon juice, and parsley. Stir until creamy. Taste and adjust with salt if needed.

8. 8

   Serve the creamy rice in shallow bowls. Top with the golden halloumi, toasted pistachios, and a little extra fresh thyme. Serve right away.