Creamy Rice with Roasted Sweet Potato, Crispy Kale and Lime Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 1 tablespoon olive oil, sweet paprika, cumin, a pinch of salt, and black pepper. Spread on a baking tray and roast for 22 to 25 minutes, until tender and browned at the edges.

2. 2

   On another tray, toss the kale with 1 tablespoon olive oil and a pinch of salt. Bake at 220 °C / 425 °F for 8 to 10 minutes, tossing once, until crisp but not burnt. Set aside.

3. 3

   In a small bowl, mix the Greek yogurt with the lime zest, 2 tablespoons lime juice, and a pinch of salt. Keep chilled until serving.

4. 4

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

5. 5

   In a wide pot, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the onion and cook for 6 to 8 minutes until soft and lightly translucent. Stir in the garlic and cook 1 minute more.

6. 6

   Add the short-grain rice and toast it for 1 to 2 minutes, stirring well. Pour in the white wine and cook until the alcohol has mostly evaporated, about 2 minutes.

7. 7

   Add the hot vegetable stock gradually, about one ladle at a time, stirring often and waiting until the rice absorbs most of the liquid before adding more. Cook for 18 to 20 minutes until the texture is creamy and the grains are tender.

8. 8

   When the rice is ready, fold in half of the roasted sweet potato and lightly mash it into the rice for extra creaminess. Add the grated Manchego cheese and adjust with salt and black pepper.

9. 9

   Serve the creamy rice immediately. Top with the remaining roasted sweet potato, crispy kale, and toasted pumpkin seeds. Finish with spoonfuls of lime yogurt on top or on the side.