Lemon and rosemary risotto with grilled halloumi and peppers

1. Start by placing vegetable stock in a saucepan over low heat bringing to a simmer and not allowing it boil

2. Place oil in a deep pan over a high heat and fry the onions and celery for about a minute until it’s soft but not too coloured

3. Now place rice in the pan and fry for a further minute to allow the rice to absorb the flavour

4. Add the white wine and fry for minute so that the rice sucks up the alcohol

5. Season with salt and pepper and sir in a ladle of stock to the pan, stir around the rice and leave for the rice to absorb

6. Repeat the process until the entire stock has been absorbed, though before you place the last ladle in dip the rosemary stalk in the stock

7. While this is going on place a griddle pan on the highest possible heat or a grill on a the highest setting and grill your peppers for a couple of minutes until slightly blackened and grill the halloumi for about 2 minutes on each side so they show bar marks

8. Once the process of the rice absorbing the stock is done turn off the heat , season again, add the lemon zest, grate a good amount of parmesan and add as well , take the rosemary off the stalk, and finally add the knob of butter

9. Mix in well and place a lid on top and allow to cook on the residual heat for a minute

10. While this is happing slice and deseed the peppers thinly

11. To serve divide the risotto between 4 plates and top with the grilled peppers and halloumi