Fig, Halloumi and Thyme Risotto
RisottoCypriotMedium

Fig, Halloumi and Thyme Risotto

From the MyKitchenBank Kitchen

Creamy arborio risotto scented with thyme and white wine, topped with honey-glazed fresh figs and golden pan-seared halloumi. Sweet, salty and savory in every bite.

Prep
20 min
Cook
35 min
Wait
2 min
Total
57 min
Makes
4 main-course servings (about 2 cups / 450 g each)
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Steps

Before you start
  • Halloumi is salty, so use low-sodium or unsalted stock and taste before adding any extra salt.
  • Pat the halloumi very dry with paper towels so it browns instead of steaming.
  • Keep the stock at a bare simmer in a separate pot the whole time; cold stock stalls the rice and makes it gummy.
  • Have everything chopped and measured before you begin, because risotto needs steady stirring once it starts.

  1. Heat the stock

    • Pour the stock into the 3-quart saucepan and bring to a gentle simmer over medium heat.
    • Reduce to low and keep it hot, with a ladle nearby, for the entire recipe.
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    Ready when: Small bubbles break at the edges and steam rises; it should not boil hard.

    Tip: Boiling hard reduces the stock and concentrates the salt.

  2. Soften the onion

    • Set the wide sauté pan over medium heat.
    • Add the 2 tablespoons olive oil and 1 tablespoon (14 g) of the butter.
    • When the butter foams, add the onion and a small pinch of pepper.
    • Cook, stirring often, for 5-6 minutes.
    • Add the garlic and cook 30 seconds.
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    Ready when: Onion is soft and translucent with no browning; garlic smells fragrant.

    Tip: Do not brown the onion; it should stay sweet and pale.

  3. Toast the rice

    • Add the rice and half the thyme (1 teaspoon).
    • Stir constantly for 2 minutes so every grain is coated in fat and heated through.
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    Ready when: Grain edges turn translucent while the centers stay opaque white, and you hear a light crackling sound.

  4. Add the wine

    • Pour in the wine and stir until it is fully absorbed and the pan no longer smells sharply of alcohol, about 2 minutes.
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    Ready when: The pan looks almost dry when you drag a spoon through the rice.

  5. Add stock gradually

    • Add 1 ladle (about ¾ cup / 180 ml) of hot stock.
    • Stir frequently, keeping the mixture at a lively simmer, until nearly absorbed, then add another ladle.
    • Repeat for 18-22 minutes, using about 4½ cups (1060 ml) of the stock in all.
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    Ready when: A spoon dragged across the bottom leaves a trail that closes slowly; rice is creamy but the grains still have a slight bite at the center.

    Tip: If the rice is still hard after the stock is used, add hot water ¼ cup at a time.

  6. Sear the halloumi

    • While the rice nears the end of cooking, heat the skillet over medium-high heat with 1 teaspoon olive oil.
    • Add the halloumi slices in a single layer and cook without moving for 2 minutes per side.
    • Transfer to a plate.
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    Ready when: Both sides are deep golden brown and the slices release easily from the pan.

    Tip: Do not move the slices early or they will stick and tear.

  7. Glaze the figs

    • Reduce the skillet heat to medium.
    • Add the figs cut-side down and cook 1 minute.
    • Drizzle with the honey and cook 1 minute more, gently spooning the honey over them.
    • Remove from heat.
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    Ready when: Figs are glossy and slightly softened but still hold their shape.

    Tip: Overcooked figs collapse into jam, so keep it brief.

  8. Finish the risotto

    • Remove the rice from the heat.
    • Stir in the remaining 1 tablespoon (14 g) butter, the Parmesan, lemon zest, lemon juice and the remaining 1 teaspoon thyme.
    • Loosen with a splash of the remaining stock if needed.
    • Taste and add pepper or salt if needed.
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    Ready when: Risotto is glossy and flows slowly into a wave when you tilt the pan.

    Tip: Add the cheese off the heat so it melts smoothly instead of turning stringy.

  9. Rest and serve

    • Cover the pan and let it rest for 2 minutes.
    • Spoon the risotto into warm shallow bowls.
    • Top with the halloumi slices and glazed figs, spoon over any honey from the skillet, and finish with a few thyme leaves and black pepper.
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    Ready when: Risotto is creamy and just loose enough to spread on the plate.

    Tip: Serve immediately; risotto thickens as it cools.

Good to know

Tips
  • Use a wide pan so the rice cooks in a thin even layer and releases starch evenly.
  • Stir often but not frantically; steady simmering matters more than constant motion.
  • Choose figs that give slightly when pressed; underripe figs taste bland and stay firm.
  • Stop cooking when the rice is just shy of done, since it keeps softening during the rest.
Make ahead

The onion, garlic, lemon zest and halloumi slices can be prepped up to 1 day ahead and refrigerated in separate covered containers. Cook the risotto and sear the topping just before serving.

Storage & reheating

Refrigerate leftover risotto (without halloumi and figs) in an airtight container for up to 3 days. Reheat in a saucepan over low heat with a splash of stock or water, stirring until creamy. Halloumi turns rubbery when stored, so sear fresh. Not recommended for freezing; the texture becomes grainy. Do not leave at room temperature more than 2 hours.

Substitutions
  • dry white wine → additional vegetable stock plus 1 tablespoon lemon juice. Gives similar acidity without alcohol.
  • ripe fresh figs → ripe pears or fresh peaches, cut into wedges. Cook an extra minute; use if figs are out of season.
  • Parmesan cheese → Pecorino Romano or aged Kefalotyri. Slightly saltier; taste before adding salt. Check labels for vegetarian rennet if needed.
  • halloumi → firm paneer or thick-sliced feta baked briefly. Paneer sears similarly but is milder; add a pinch of salt.
cypriotdinnerfigsgluten-freehalloumirisottostovetopvegetarian

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