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Paella Style Vegetable Rice and Halloumi

A light and healthy twist on classic paella, this dish features risotto rice, fresh vegetables, and golden halloumi for a sun-filled meal perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Healthy Meal, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Rice
  • 1/2 head Garlic head
  • 1/2 piece Onion
  • 1/2 piece Bell pepper
  • 0.51 tsp Smoked paprika powder
  • 0.3 tsp Turmeric powder
  • 75 g Risotto rice
  • 1/2 piece Tomato
  • 1/2 bunch Parsley
  • 1/4 piece Lemon
  • 25 g Peas
  • 200 ml Vegetable broth
  • 1 tbsp Olive oil
  • Salt and pepper to taste
Cheese
  • 100 g Halloumi

Method
 

Preparation
  1. Prepare the broth with hot water. Mince the garlic and onion. Cut the bell pepper into thin strips.
  2. Heat a drizzle of olive oil in a large sauté pan. Add garlic, onion, bell pepper, risotto rice, smoked paprika, and turmeric. Sauté for 2 to 4 minutes.
  3. Cut the tomato into small cubes.
Cooking
  1. Over medium-low heat, add the diced tomato and the broth to the sauté pan. Mix well and cook the rice for 10 to 14 minutes over low heat, stirring often. Add water or broth if needed.
  2. Finely chop the parsley and cut the lemon into wedges.
  3. Cut the halloumi into 1 cm cubes and heat a dry frying pan over medium-high heat. Cook halloumi for 6 to 8 minutes until golden and crispy.
  4. Off the heat, add peas to the sauté pan with rice, cover, and cook for 5 minutes until tender.
  5. Season with salt and pepper and mix well.
Serving
  1. Serve warm with lemon wedges and chopped parsley.

Notes

For best texture, prepare halloumi just before serving. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the rice.