Creamy rice with golden artichokes, roasted squash, and light parmesan cream with sage and lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon olive oil, 2 g salt, and a pinch of black pepper. Spread it on a tray and roast for 22 to 25 minutes, until tender with golden edges.

2. 2

   While the squash roasts, pat the artichoke hearts dry. Heat a wide skillet with the remaining tablespoon of olive oil and brown the artichokes over medium-high heat for 5 to 7 minutes, stirring only occasionally, until nicely colored. Set aside.

3. 3

   In a wide pot, melt the butter over medium heat. Add the chopped shallot and cook for 3 minutes until translucent. Stir in the minced garlic and cook 30 seconds more.

4. 4

   Add the arborio rice to the pot and toast it for 1 to 2 minutes, stirring, until the grains look glossy and lightly coated.

5. 5

   Pour in the dry white wine and cook for 1 to 2 minutes, stirring, until the alcohol evaporates and the liquid is almost fully reduced.

6. 6

   Add the hot vegetable broth gradually, about one ladle at a time, stirring often and waiting until the rice absorbs most of the liquid before adding more. Continue for 16 to 18 minutes.

7. 7

   When the rice is nearly done, fold in the roasted squash and half of the browned artichokes. Stir gently so the squash keeps some texture.

8. 8

   In a small saucepan over low heat, warm the light cream with the sage leaves for 2 minutes without boiling. Remove the sage, add the grated parmesan, lemon zest, and lemon juice, and stir until you have a smooth light cream.

9. 9

   Turn off the heat under the rice. Stir the light parmesan cream into the rice until combined. Adjust with the remaining salt and more black pepper to taste. Let it rest for 2 minutes so it reaches a creamy texture.

10. 10

    Serve the creamy rice immediately and top with the remaining golden artichokes. If desired, finish with a little extra lemon zest and black pepper.