Mince garlic and halve tomatoes.
Heat some olive oil in a medium hot skillet.
Sauté garlic for about 2 min.
Add the tomatoes and sauté for another 4 min, mushing them with a spatula.
Add tomato paste and sauté for 1 min.
Add the risoni and stir, making sure all the risoni is covered in tomato.
Add the water, bouillon and grated parmesan cheese, let come to a simmer and cook until the risoni is cooked though. Stir ones in a while so the risoni does not stick to the bottom, and if the skillet becomes dry, add some more water.
Meanwhile cook some halloumi until crispy!
Season the tomato orzo with basil, salt and black pepper.
Serve the tomato orzo immediately with the crispy halloumi.
