Hearty Mushroom, Haloumi & Green Veggie Risotto

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side.

• Heat large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and sliced mushrooms until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add arborio rice, vegetable stock pot, thyme and the water. Stir to combine. Bring to the boil.

• Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Remove risotto from oven, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risotto if needed.