Vegetable & halloumi Risotto

1 tbsp olive oil

1 onion chopped finely 

1 carrot (can add other veg too) chopped

1 garlic clove chopped finely

175g rice

100 ml white wine

600ml hot vegetable or chicken stock (can use a stock cube and boiling water)
100g halloumi cubed (optional)

1. Heat the oil in a pan then add the onion, carrot and garlic. Cook on a low heat for 2-3 mins until softened.   
2. Stir in the rice, then add the wine and simmer and stir gently until the wine had all absorbed. 
3. Add a ladle (or couple of large spoonfuls) of the stock and simmer gently, stirring regularly until all of the stock has been absorbed.
4. Continue to add the stock a ladle at a time as above until all of the stock has been added. On the last ladle add the halloumi and cook until the rice is soft and tender.
5. Add salt and pepper and serve. 
6. You could finish off with a sprinkle of cheese too! 😛