Creamy rice with spiced butternut squash, caramelized leek, and light feta-lime pistachio cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 1 tablespoon olive oil, sweet paprika, ground cumin, half of the thyme, a pinch of salt, and black pepper. Spread on a tray and roast for 20 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

2. 2

   While the squash roasts, make the light cream: crumble the feta and mix it with the Greek yogurt, lime zest, 20 ml lime juice, half of the chopped pistachios, and 2 to 3 tablespoons of the hot vegetable stock until smooth. Set aside.

3. 3

   In a wide pot, heat 1 tablespoon olive oil with the butter over medium heat. Add the leek and cook for 8 minutes, stirring often, until tender and lightly caramelized. Stir in the white onion and cook 4 more minutes. Add the garlic and cook for 30 seconds.

4. 4

   Add the arborio rice to the pot and toast it for 1 to 2 minutes until lightly coated and glossy. Pour in the dry white wine and let it reduce almost completely, stirring.

5. 5

   Start adding the hot vegetable stock one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. After 12 minutes of cooking, fold in the roasted squash and the remaining thyme.

6. 6

   Continue cooking the rice for 6 to 8 more minutes, adding more stock as needed, until creamy and the grains are al dente. Taste and adjust with salt and black pepper.

7. 7

   Turn off the heat and add half of the feta-lime-pistachio light cream. Stir gently to combine while keeping the creamy texture.

8. 8

   Serve the rice immediately. Spoon over the remaining light cream, the rest of the pistachios, and a final drizzle of olive oil.