Instructions-

• Finely dice the onion and garlic.

• Grate the Parmesan.

• Zest the whole lemon.

• Juice half of the lemon.

• Cut the halloumi into slices.

• Heat olive oil in a large pan over medium heat.

• Sauté the diced onion until translucent.

• Add the diced garlic and cook for an additional minute.

• Stir in the risotto rice, ensuring it's well-coated with the oil.

• Begin ladling in the chicken stock, one ladle at a time, stirring frequently.

• Allow the liquid to be absorbed before adding the next ladle.

• Continue this process until the rice is creamy and cooked al dente. Adjust the stock quantity as needed.

• Once the risotto is cooked, stir in the grated Parmesan, lemon zest, and lemon juice.

• Season with a pinch of freshly ground black pepper.

Sticky Sweet Chilli Halloumi:

• In a separate pan, cook the halloumi slices until golden brown on both sides.

• Drizzle sweet chilli sauce over the halloumi, ensuring it's coated evenly.

• Plate the garlic and lemon risotto.

• Top each serving with the sticky sweet chilli halloumi.

• Serve and enjoy!