Creamy rice with roasted sweet potato, sautéed spinach, and a light yogurt, lemon, and hazelnut cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 1 1/2 tbsp olive oil, sweet paprika, half of the thyme, 1/2 tsp salt, and a little black pepper. Spread on a tray and roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, in a small bowl mix the Greek yogurt with the lemon zest, 2 tbsp lemon juice, half of the chopped toasted hazelnuts, and a pinch of salt. Set the cream aside, chilled or at a cool room temperature.

3. 3

   Heat the vegetable broth in a small saucepan and keep it warm over low heat.

4. 4

   In a wide pot or sauté pan, heat 1 tbsp olive oil over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the short-grain rice and toast it for 1 minute, stirring so it is well coated. Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol evaporates.

6. 6

   Begin adding the hot broth gradually, about 1/2 cup at a time, stirring often and waiting until the rice absorbs most of the liquid before adding more. Cook this way for 16 to 18 minutes.

7. 7

   In a separate skillet, heat the remaining 1/2 tbsp olive oil over medium-high heat. Add the fresh spinach with a pinch of salt and sauté for 1 to 2 minutes, just until wilted. Set aside.

8. 8

   When the rice is nearly done and creamy, fold in the roasted sweet potato, sautéed spinach, butter, grated Parmesan, the remaining thyme, and a little black pepper. Stir gently and adjust the salt.

9. 9

   Turn off the heat and let the rice rest for 2 minutes. If it becomes too thick, add a small splash of extra hot broth and stir to bring back the creamy texture.

10. 10

    Serve the creamy rice in shallow bowls, spoon the yogurt, lemon, and hazelnut cream over the top, and finish with the remaining chopped toasted hazelnuts and a little extra lemon zest if desired.