Creamy rice with roasted parsnip, sautéed spinach, and whipped feta with lemon and sesame

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the parsnip with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper. Spread on a tray and roast for 22-25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the parsnip roasts, heat the vegetable stock in a saucepan and keep it over low heat so it stays hot.

3. 3

   In a small bowl, blend the feta cheese with the cream, lemon zest, and 10 ml (2 tsp) lemon juice until smooth and creamy. Set aside.

4. 4

   Toast the sesame seeds in a small skillet over medium heat for 1-2 minutes, stirring constantly, until fragrant. Remove and reserve.

5. 5

   In a wide pot, heat 15 ml (1 tbsp) olive oil with 15 g (1 tbsp) butter over medium heat. Add the shallot and cook for 3-4 minutes until translucent. Stir in the garlic and cook for 30 seconds more.

6. 6

   Add the arborio rice and toast it for 1-2 minutes, stirring, until the grains are well coated and slightly translucent around the edges.

7. 7

   Pour in the dry white wine and cook, stirring, until the liquid is almost completely reduced.

8. 8

   Add one ladle of hot stock and cook over medium heat, stirring often. Continue adding stock gradually, waiting until the rice has absorbed most of the liquid before adding more. This process will take 18-20 minutes.

9. 9

   When the rice has about 5 minutes left, heat a separate skillet with the remaining 10 g (about 2 tsp) butter. Add the fresh spinach with a pinch of salt and sauté for 1-2 minutes until just wilted.

10. 10

    Fold the roasted parsnip, sautéed spinach, remaining black pepper, and the rest of the lemon juice into the rice. Mix gently and adjust the salt if needed.

11. 11

    Turn off the heat and let the rice rest for 1 minute. Serve immediately with spoonfuls of whipped feta cream on top, then finish with toasted sesame seeds and a little extra lemon zest if desired.