Creamy rice with crispy kale, golden sweet onion and light lemon feta cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the kale with 15 ml (1 tbsp) olive oil, the sliced garlic, a pinch of salt, and a little black pepper. Spread on a tray and bake for 8-10 minutes at 220 °C / 425 °F, stirring halfway through, until crisp but not burnt. Set aside.

2. 2

   In a wide pot, heat 15 ml (1 tbsp) olive oil over medium heat. Add the sweet onion with a pinch of salt and cook for 12-15 minutes, stirring often, until very soft and golden. Add the chopped garlic and fresh thyme, and cook 1 minute more.

3. 3

   Add the short-grain rice and toast it for 2 minutes, stirring so it is well coated. Pour in the dry white wine and let it reduce almost completely, about 1-2 minutes.

4. 4

   Add 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 little by little over 16-18 minutes, keeping the texture creamy and loose.

5. 5

   While the rice cooks, make the light feta cream: blend or mash together the feta cheese, cooking cream, lemon zest, lemon juice, and 15 ml (1 tbsp) olive oil until smooth. If it feels too thick, add 1 or 2 tablespoons of the hot broth.

6. 6

   When the rice is done, tender but with slight firmness at the center, turn off the heat. Add the butter and half of the feta cream. Stir vigorously for 1 minute to finish the rice until glossy and creamy. Adjust salt and black pepper.

7. 7

   Serve the creamy rice immediately. Top with the crispy kale and finish with spoonfuls of the remaining feta cream. If desired, add a little extra lemon zest and a few more fresh thyme leaves.