Creamy Spinach and Gorgonzola Rice with Crispy Halloumi
Thermomix recipe: Creamy Spinach and Gorgonzola Rice with Crispy Halloumi. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g halloumi cheese, sliced into 0.5 cm thick pieces
- 20 g olive oil (for frying halloumi)
- 1 onion, quartered
- 1 clove garlic
- 20 g olive oil (for Thermomix sautéing)
- 300 g Arborio rice
- 900 g vegetable stock, hot
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 200 g fresh spinach, roughly chopped
- 100 g Gorgonzola cheese, crumbled
- 20 g butter (optional)
Instructions
- Slice halloumi into 0.5 cm thick pieces. Heat 20 g olive oil in a large frying pan over medium-high heat. Fry halloumi slices for 2-3 minutes per side, until golden brown and crispy. Remove from pan and set aside on paper towel to drain excess oil.
- Place onion and garlic in the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
- Add 20 g olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
- Add Arborio rice to the bowl. Sauté 2 min / 100°C / Speed 1 / Reverse.
- Pour in hot vegetable stock, add salt and pepper. Stir with spatula to ensure no rice is sticking to the bottom. Place simmering basket on top of the lid instead of the measuring cup to allow steam to escape.
- Cook 18 min / 95°C / Speed 2 / Reverse.
- Pause after 10 minutes. Scrape down the sides and bottom of the bowl with the spatula. Check consistency and add a splash more hot water or stock if it looks too dry. Continue cooking.
- Add fresh spinach to the bowl. Cook 2 min / 90°C / Speed 1 / Reverse, or until spinach is wilted.
- Add crumbled Gorgonzola cheese and optional butter to the bowl. Stir 1 min / 90°C / Speed 1 / Reverse, until cheese is melted and creamy.
- Transfer the creamy rice to serving bowls. Top with the crispy halloumi slices. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.