Creamy rice with golden parsnip, thyme butter and hazelnut

Instructions

1. 1

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

2. 2

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

3. 3

   3. In a wide pot, melt 20 g butter with the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook for 4 minutes until soft. Stir in the garlic and cook 30 seconds more.

4. 4

   4. Add the bomba rice and stir for 1 minute to coat and lightly toast it. Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol evaporates.

5. 5

   5. Add one ladle of hot broth and stir. Continue adding the broth little by little, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Cook this way for 16 to 18 minutes.

6. 6

   6. When 5 minutes of cooking remain, add three quarters of the roasted parsnip and half of the fresh thyme so they blend into the rice and add creamy texture.

7. 7

   7. Remove the pot from the heat. Add the remaining 20 g butter, the grated Manchego cheese, and the lemon zest. Stir vigorously for 1 minute until the rice becomes creamy and luscious.

8. 8

   8. Adjust with salt and black pepper. Divide the rice among plates and finish with the remaining roasted parsnip, toasted hazelnuts, and the rest of the fresh thyme on top. Serve immediately.