Make a basic risotto with white wine and parmesan and possibly mushrooms. Cut the halloumi into thin slices and fry until golden, fry in a little bit of butter! Cook the asparagus, but watch it! They should still have a slight crunch in the risotto, so don't overcook. Usually about 5 min or so. Cut the cooked asparagus in half and mix them and the halloumi into the risotto. Decorate with some parmesan flakes. Nice with chicken/fish and a glass of white.
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