Creamy Lemon Orzo Risotto with Chicken and Halloumi
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Creamy Lemon Orzo Risotto with Chicken and Halloumi
Ingredients
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500 g Medium Orzo
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500 g Chicken Breast Fillet, cut into cubes
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60 ml Olive Oil
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1 Onion, finely chopped
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2 Garlic Cloves, finely chopped
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60 ml Fresh Lemon Juice
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Zest of 2 Lemons
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150 ml Dry White Wine
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1.2 L Hot Chicken Stock
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200 ml Charalambides Christis Heavy Cream (35% fat)
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200 g Charalambides Christis Halloumi
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40 g Butter
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1 tbsp Fresh Thyme Leaves
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Salt and Black Pepper, to taste
Instructions
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Season the chicken with salt and black pepper.
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Heat the olive oil in a deep-frying pan or sauté pan over medium-high heat. Sear the chicken until golden brown on all sides.
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Add the lemon juice and let it reduce for about 1 minute.
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Pour in the dry white wine and allow it to cook until almost completely evaporated.
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Transfer the chicken to a plate and set aside.
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In the same pan, sauté the onion until softened. Add the garlic and cook for another 30 seconds.
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Add the orzo and toast it for 2 minutes, stirring continuously.
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Begin adding the hot chicken stock, one ladle at a time, stirring constantly. Add the next ladle only after the previous one has been almost completely absorbed, just as you would when making a traditional risotto.
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Once the orzo is al dente, return the chicken to the pan.
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Stir in the Charalambides Christis Heavy Cream, butter, lemon zest, and fresh thyme leaves. Mix gently until the orzotto becomes rich, smooth, and creamy.
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Meanwhile, cook the halloumi in a non-stick frying pan until golden and caramelized on all sides.
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Fold the halloumi into the creamy orzo, stir gently, and serve immediately. Finish with a little extra lemon zest and a sprinkle of fresh thyme.
