Street Market Chefs

VIDEO RECIPE: Black olive risotto

With grilled halloumi and roasted red peppers.

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Serves: 2

Time: 30 minutes



  • 2 lemons
  • 1 tbsp rapeseed oil
  • 1 tsp chopped mint leaves
  • Black pepper, to taste
  • 1 large red pepper
  • 2 tbsp olive oil
  • 100g halloumi cheese, sliced
  • 80g black olives, pitted and chopped
  • 2 shallots, finely sliced
  • 1 small courgette, diced
  • 100g mushrooms, diced
  • 1 clove garlic, chopped
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp sliced mint leaves
  • 125g risotto (arborio) rice
  • 500ml hot vegetable stock



  1. Mix the juice and zest of one lemon with the rapeseed oil, the chopped mint leaves, and the black pepper in a small jar. Leave to infuse.
  2. Drizzle the red pepper with half a tablespoon of olive oil, and roast in the oven until soft.
  3. Rinse the halloumi and olives to remove any excess salt.
  4. Add one and a half tablespoons of olive oil to a large, heavy-bottomed pan and heat gently. When heated, add the shallots, courgette, mushrooms and garlic.
  5. Cook gently, stirring all the time, for 2 minutes.
  6. Add the rice, and continue stirring for 1 minute until well coated.
  7. Add a ladleful of hot stock and continue stirring until all the liquid has been absorbed.
  8. Repeat this process until most of the stock is used.
  9. Add the final ladle of stock and simmer gently until the rice is cooked and has a creamy consistency.
  10. Stir in the mint and half of the olives.
  11. Meanwhile, lightly grill the halloumi until golden.
  12. To serve, place the risotto in bowls, arranging the red pepper and halloumi on top and scattering with the remaining olives and parsley. Shake the dressing and drizzle it over the risotto. Garnish with sprigs of mint and a wedge of lemon.


Allergy advice

Contains: milk. Some stock cubes contain wheat (contains gluten), mustard and/or celery - always check the label.


Food safety tip

Some varieties of halloumi are made using unpasteurised milk, so pregnant women and the elderly should avoid these and look for pasteurised varieties.


Healthy eating tip

Look out for reduced-salt varieties of stock, or make your own instead of using cubes or granules.