Ingredients

• 300g risotto rice
• 400g tin of chopped tomatoes
• 1 litre hot vegetable stock, plus extra if
• needed
• 200g cherry tomatoes, halved
• handful of fresh basil leaves, plus extra to
• garnish
• 1/2 tsp paprika
• 3 garlic cloves, chopped or grated
• 35g mascarpone (or light soft cream
• cheese)
• 200g reduced-fat halloumi, sliced
• 2 tbsp sweet chilli sauce
• salt and pepper, to taste
• chopped sundried tomatoes, to garnish

Directions

• 1 Add all the ingredients, except the mascarpone, halloumi and sweet chilli sauce, to the slow cooker. Cook the risotto on high for 2 hours or low for 3-4 hours.
• 2 About 5 minutes before the risotto is cooked, stir through the mascarpone. Coat the halloumi slices in the sweet chilli sauce and cook in a small frying pan for a few minutes until they become darker and sticky, soaking up that sweet chilli sauce.
• 3 Add the risotto to serving bowls, then add the halloumi. Top with chopped sundried tomatoes and fresh basil.

Photos