1Preheat oven to 200°C (400°F). Toss cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 15-20 minutes until slightly burst and caramelized.

2In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Sauté chopped shallots for 3-4 minutes until softened. Add minced garlic, grated ginger, minced lemongrass, and shredded kaffir lime leaves (if using), cooking for another 2 minutes until fragrant.

3Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly, until the edges are translucent.

4Pour in the full-fat coconut milk and stir until mostly absorbed. Then, begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Wait until each ladleful is almost fully absorbed before adding the next. This process should take about 20-25 minutes.

5Continue stirring and adding broth until the rice is al dente and the risotto is creamy. Stir in the fresh spinach and allow it to wilt, then add the fresh lime juice and optional vegan butter.

6While the risotto is cooking, heat a separate non-stick pan over medium-high heat. Add the halloumi slices and sear for 2-3 minutes per side until golden brown and slightly crispy.

7Season the risotto generously with salt and pepper to taste. If using, gently fold in the thinly sliced red chili.

8Serve the creamy Coconut Lemongrass Risotto immediately, topped with the pan-seared halloumi, roasted cherry tomatoes, and a generous sprinkle of fresh cilantro.