Creamy rice with roasted calçots, buttery beans, and light romesco yogurt cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the calçots on a baking tray, toss them with 1 tablespoon olive oil, a pinch of salt, and a little black pepper, and roast for 12-15 minutes, until tender with toasted edges.

2. 2

   2. While the calçots roast, make the light romesco yogurt cream. Blend the Greek yogurt, roasted red pepper, toasted almond, sherry vinegar, 1 teaspoon smoked paprika, lemon zest, lemon juice, a pinch of salt, and 1 tablespoon olive oil until smooth. Set aside.

3. 3

   3. Heat the vegetable broth in a saucepan and keep it hot over low heat.

4. 4

   4. In a wide pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

5. 5

   5. Add the crushed tomato and cook for 3 minutes, stirring. Add the short-grain rice and the remaining smoked paprika, and stir well for 1 minute to coat the rice.

6. 6

   6. Pour in about one-third of the hot vegetable broth and cook over medium heat, stirring frequently. As the rice absorbs the liquid, add the remaining broth gradually over 16-18 minutes, until the rice reaches a creamy consistency.

7. 7

   7. When about 5 minutes of cooking remain, add the cooked white beans and roasted calçots. Stir gently so the beans do not break up too much.

8. 8

   8. Adjust with salt and black pepper. Turn off the heat and let the rice rest for 2 minutes so it settles without losing its creamy texture.

9. 9

   9. Serve the creamy rice in shallow bowls and spoon the light romesco yogurt cream over the top. Finish with chopped fresh parsley and a little extra lemon zest if desired.