Preheat the oven to 180'C.
Cut the fennel in half lengthways and remove the center core. Cut each half into 3 pieces.
Heat a frying pan until hot and add a splash of oil. Cook the fennel and cook for a few minutes until golden brown. Transfer to the oven and cook for 20 minutes or until the fennel is tender.
Peel and finely dice the shallots and garlic. Grate the Parmesan and dice the butter. Bring the stock to the boil.
Pour two tablespoons of olive oil into a wide saucepan and add a knob of butter. Be careful not to let the butter burn.
Add the shallots and cook gently until softened and translucent. Add the garlic and cook for a further minute.
Turn the heat up to medium and add the rice, stir this well to coat the rice with the oil and butter. Pour in the wine and let this reduce by two thirds.
Start to add the stock to the rice a ladle at a time, stirring constantly. Cook the rice on a medium heat for approximately 18 minutes or until tender but still firm 'al dente'. Grate the courgette and add to the risotto as it finishes cooking. Allow to rest for a couple of minutes before mixing in the remaining butter and Parmesan. Check the seasoning and adjust if necessary by adding a little salt or pepper.
Heat a grill or frying pan, coat the cheese in a little oil and pepper, grill for 3 minutes on each side.
Put the risotto in a bowl, top with the haloumi and then the roasted fennel.
«You can try using different hard cheeses with this recipe like paneer or goat's cheese.»